Recipe Ingredient
- 1.5kg crabs, preferably mud crabs
- 200g margarine
- 1 can evaporated milk
- 20-25g bird´s eye chillies (chilli padi), leave whole and lightly smashed
- 4 stalks curry leaves, use leaves only
- Seasoning
- 1/2 tsp salt
- 1/2 tsp sugar
- Thickening
- 1 tbsp corn flour mixed with 1½ tbsp water
Instructions
- Clean crabs and poach 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, chilli padi 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.