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Ingredients
  • 2 crabs (750 g each), use live mud crabs
  • 5 salted egg yolks (raw), from wet market
  • 2 tbsps vegetable oil
  • 20 g chopped garlic
  • 4 chilli padi, optional
  • 1 stalk curry leaves (optional)
  • 1¼ tsps white pepper powder
  • 100 g butter
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