咸蛋黄螃蟹

材料

螃蟹1.2公斤
咸蛋黄4粒
斑兰叶2片，切丝
牛油100克
盐和鸡精粉少许
糖½小匙

做法

1. 把螃蟹斩件，洗净沥干，大火蒸熟待用。
2. 把咸蛋黄蒸熟后压碎待用。
3. 加热牛油，加入斑兰叶丝炒香，加入咸蛋黄，用同一方向搅拌均匀至柔滑。
4. 加入盐、鸡精粉、糖和螃蟹，翻拌均匀即可。

Salted Egg Yolk Crab

Ingredients

1.2kg crab
4 salted egg yolk
2 pandan leaves, shredded
100g butter
some salt and chicken powder
½ tsp sugar

Method

1. Chop crab into pieces and rinse well. Drain and steam over high heat until cooked. Set aside.
2. Steam salted egg yolk until cooked and mash into paste. Set aside.
3. Heat up butter. Add in pandan leaves and fry until fragrant. Add in salted egg yolk and stir in one direction until smooth.
4. Add in salt, chicken powder, sugar and crab. Toss well.

styling+art direction: Kenz   text: 若昕   photo: Steven Soh