Creamy Sauce Butter Crabs

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.