Creamy Sauce Butter Crabs

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*

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

1. Clean crabs and steam them, then drain well.
2. Remove the pincers and crack with a pestle.
3. Trim the legs and cut each crab into four pieces.
4. Set aside.
5. Heat margarine in a wok until melted then add the milk.
6. Gently simmer the mixture over a medium heat.
7. Add the curry leaves, hot chilli and seasoning.
8. Simmer for 10–15 minutes.
9. Add thickening and stir gently over a very low heat until sauce is thick and glossy in texture.
10. Return crabs to the mixture and cook over a very low heat for about 1 minute.
11. Dish out the crabs with the curry leaves, chilli padi and a little of the sauce.
12. Serve immediately.