Recipe by KitchenManiac
I like this method of cooking crabs, it works for prawns too. Yummy stuff for a special occassion that doesn't involve much work. Which is always good. *wink*
Top Review by Marmee-of-3
This dish (I used prawns) is a 'must have' whenever we go to our favourite chinese restaurant. Now that i tried it, I can't believe that its so easy to make and sooooo cheap compared to what the restaurant charges(actually i feel quite cheated LOL). And i can say this is equally good as any 'restaurant' quality. To all of you out there reading this.... do try it. You will like it. Thanks KitchenManiac for saving me $$$.
- 1 1⁄2 kg crabs, preferably mud crabs (you can substitute with prawns)
- 200 g margarine
- 1 (250 ml) can evaporated milk
- 8 hot chili peppers, leave whole and lightly smashed
- 4 stalks curry leaves, use leaves only
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 1 tablespoon cornflour, mixed with
- 1 1⁄2 tablespoons water
Directions See How It's Made
- Clean crabs and steam them, then drain well.
- Remove the pincers and crack with a pestle.
- Trim the legs and cut each crab into four pieces.
- Set aside.
- Heat margarine in a wok until melted then add the milk.
- Gently simmer the mixture over a medium heat.
- Add the curry leaves, hot chilli and seasoning.
- Simmer for 1015 minutes.
- Add thickening and stir gently over a very low heat until sauce is thick and glossy in texture.
- Return crabs to the mixture and cook over a very low heat for about 1 minute.
- Dish out the crabs with the curry leaves, chilli padi and a little of the sauce.
- Serve immediately.