Method :

1. Clean the crabs. Remove the pincers and trim the legs. Cut into 4 pieces.
2. Steam salted egg yolks for 3-4 minutes. Remove and use a fork to break up the egg yolks.
3. Toss crab pieces in tapioca flour. Deep-fry in hot oil till golden in color. Remove and leave aside.
4. Melt butter in a wok, sauté curry leaves and bird's eye chilies until aromatic. Add salted egg yolks, keep stirring until egg yolks are incorporated into the butter sauce.
5. Add pepper, salt, sugar and evaporated milk then stir in pre-fired crabs. Stir-fry briskly to mix. Dish out and serve immediately.