Creamy Sauce Butter Crabs
- Ready In:
- 50mins
- Ingredients:
- 9
- 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
- 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 10–15 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.
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Reviews
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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 $$$.
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I've been wanting to know how to make this for the longest time. I never realized how easy it is. I made this with prawns and didn't need the cornstarch to thicken. Only problem I had was that the sauce kept boiling instead of simmering, so I switched to low flame. Very tasty, in fact my mom thinks this is better than the one in our favorite seafood restaurant! Thanks!
RECIPE SUBMITTED BY
KitchenManiac
Singapore
(READ MORE ABOUT ME AND MORE RECIPES AT vanessafrida.livejournal.com)
Thanks for clicking on my name and finding out more about myself. I stumbled upon 'zaar by chance, and I have been hooked ever since. It is just so much easier surfing online for a recipe then flipping through a zillion cookbooks. I am a big fan of healthy meal, and i love to use heaps of garlic in my food. Guess it is the asian blood in me. :) And I am a real sweet tooth, and I'm constantly on a lookout for cake and biscuit recipes.
Have a look at the recipes i have posted, and tell me what you think. Thanks!