Wok-Fried Sea Crab with Salted Duck Egg in Curry Sauce

Recipe for 1 Portion
Ingredients
Vegetable oil
1          pcs       Live Sea
Crab Meat (700 -1,000 gram / Whole Crab) 
1          tsp       Garlic,
chopped
5          pcs      Duck Egg Yolk cook chopped
1          cup      Egg Curry Sauce
(see recipe)
1          cup      Chicken Stock
1          splash  Chinese rice
cooking wine (to taste)
1          splash  Sesame oil (to
taste)
Corn flour & water slurry mix
1          tsp       Spring
Onion, thinly sliced into strips
1          tbs       Red Chili, Sliced
into strips
1           tsb       Chili
Oil
Method
Put enough oil into a
Chinese wok for deep- frying and bring to temperature around 190oC. 
Add the Sea Crab and
deep-fry until half cooked, remove the crab to a strainer. Strain out the oil
and clean the wok pan to use again.
Put a little vegetable oil
into the wok, add the garlic cooking until fragrant, add the duck egg, curry egg
sauce and chicken stock and cook together until golden in color and creamy
look. Put the Sea Crab back into the pan and add some Chinese rice wine and
Sesame oil, mix all together and cook until crab fully cooked.
Add some corn flour water
slurry, a little at a time and stir until the right thickness of the sauce
which should be a nice pouring consistency, taste for seasoning and flavor.
Serve
Put the Sea Crab and sauce
onto a serving plate, garnish with spring onion, red chili and drizzle with
chili oil
Egg Curry Sauce
Makes 1 liter
15        gr         Vegetable oil
15        gr         Garlic
Chopped
75        gr         Onion Chopped
15        gr         Curry Powder
75        gr         Butter
  750      gr         Chicken Stock              
250      gr         Fresh Milk                               
10        gr         Salt
                              75        gr         Sugar                                       
White Pepper powder        
Corn flour & water slurry mix 
Method
Put vegetable oil into wok add the garlic and
onion and stir together till fragrant, then stir in the curry powder and butter.
Add chicken stock and milk, bring to the boil and then reduce heat and cook out
together. Season with sugar, salt, pepper.
Add some corn flour water
slurry, a little at a time and stir until the right thickness of the sauce
which should be a nice pouring consistency, taste for seasoning and flavor.
Remove from the heat and leave to cool. Once cold put into a
container, cover, label, date and refrigerate till needed