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Thursday, 19 April 2018

Salted Egg Yolk Crab Meat Linguine 咸蛋黄蟹肉意面

A truly Asian flavour linguine with homemade salted egg yolk sauce that is creamy, rich and full of flavour. Teaming it with fresh crab meat, it taste fantastic! So delicious...


Yield 1 serving

80g Linguine or any pasta of your choice

80g Crab Meat

2 Salted Egg Yolk

2 cloves Garlic, chopped/ sliced

100ml Cooking Cream

120 ml Chicken Broth

1 tbsp All Purpose Flour

20g butter

Some Olive Oil for cooking

Some Pepper and Salt, add to taste

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1. Steamed salted egg yolk for 15 minutes. Mashed and set aside.

I used San Remo Linguine in this recipe.

2. Cook linguine according to the package instruction. Set aside.

Raw crab meat.

The crab meat turned white when it's cooked.

3. In a skillet, heat some olive oil, add in garlic, fry until fragrant. Add in crab meat, season with pepper and salt, when it's about to cook through, stir in 5g butter.

4. When the crab meat turned white, it's fully cooked, remove from heat. Set aside.

4. In the same skillet, add in 15g butter, stir in salted egg, mix well.

5. When the salted egg mixture started to bubble, add in flour, stir to mix well.

6. Add in cooking cream and chicken broth, bring to a boil.

7. Season with salt and pepper, add in cooked linguine and crab meat. 

8. Stir to mix well, when the sauce is thicken, remove from heat and serve warm. 

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