If you remember, I had attempted a salted egg chicken burger and it failed epically. The flavor from the salted egg was so intense that it overpowered everything else on my palate. To be honest, I was completely turned off by the taste. After much pondering and encouragement from my friends at Instagram, I decided to give it another shot. Probably giving salted egg a benefit of a doubt.
After much research and experimenting, I tweeted the original recipe a bit by replacing some of the ingredients. I switched heavy cream out for evaporated milk. I also seasoned the salted egg sauce with salt and sugar; I was afraid of seasoning with salt during my 1st attempt, cos you know, salt + salted egg. Anyway, I was completely flabbergast by the results after seasoning. Not only the saltiness had reduced, the flavors are very well balanced.
As you bite into the pizza, instead of the intensify saltiness, you get subtle sweet-saltiness with hints of fragrant-spiciness from the chilies and curry leaves. Probably, the intense saltiness was diminished by the extra seasoning of salt and sugar with the additional of crab meat. Perhaps chicken don't go well with salted egg? Lol! Anyhow, I'd also decided to keep this pizza as simple as possible without any added cheese as the sauce is already rich and creamy on it's own. Frankly, I am quite satisfied with the results and I am so glad that I gave it another shot. Without much delay, let's get started with the recipe.
(Make three 8 inch pizza)
Salted Egg Crab Sauce:
Salted Egg Yolks, 4
Unsalted Butter, 2 TBSP
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 1/2 Inch
Curry Leaves Coarsely Chopped, A Handful
Red Chili Deseeded Coarsely Sliced, 1 Adjust To Preference
Evaporated Milk, 1 Cup
High Quality Crab Meat Fresh or Frozen, 100g
Sea Salt, Pinch
White Pepper, Pinch
Granulated Sugar, 1 TBSP
Pizza Fritta Dough, 3 Dough Balls
Extra Virgin Olive Oil, For Frying
Canola / Peanut / Vegetable Oil, For Frying
Dutch Oven / Deep Fryer
Cast Iron Skillet / Pan
Wire Cooling Rack / Plate Lined with Kitchen Paper
Please visit my “making pizza at home" page for shaping the pizza dough.
Please visit my “Pizza Fritta Dough” page for the dough recipe.
*For best pizza fritta result, ferment the dough in the fridge for 24 hours and 24 more hours at room temperature before shaping and frying.*
Prepare the salted egg crab sauce.
Prepare a steamer.
Steam egg yolks for about 15 mins.
Remove from heat and mash into crumbles with a fork.
In a skillet over medium low heat, add butter.
As soon as the butter starts to melt, add in the mashed egg yolks.
Saute until it becomes foamy.
Add in garlic, ginger, curry leaves and chili.
Saute until aromatic.
Add in evaporated milk and crab.
Turn the heat down to low.
Stir to combine well and bring it up to a slow simmer.
Continue simmering until the liquid has reduced to 1/4.
It should coat the back of your spoon.
Taste and adjust for seasoning with salt, pepper and sugar.
Remove from heat and set aside.
*The sauce will thicken over time. It is wise to use the sauce immediately after it is cooked.*
Deep fry and assemble the pizza.
Preheat oven to broil setting.
Prepare a dutch oven or a deep fryer with at least 3 inches of oil.
*The ratio of canola oil to olive oil is 4:1.*
*If you use 1 cup of canola oil, your olive oil should be 1/4 cup.*
*Olive oil is bad for deep frying as it has low smoking point. It is used, in this recipe however, for flavoring.*
*Drop a small pinch of dough into the oil. If it starts to sizzle, the temperature of the oil is ready.*
After shaping the pizza dough, gently and carefully, drop the pizza dough into the oil away from you.
Deep fry until bottom is golden brown.
Using tongs to carefully flip the pizza dough.
Deep fry until golden brown on the other side as well.
Using tongs to carefully transfer the pizza dough onto a wire cooling rack or a plate lined with kitchen paper to drain off excess oil.
Immediately, spoon and spread the salted egg crab sauce over the pizza dough evenly.
Repeat the steps for the remaining pizza.
Slice and serve immediately.