Creamy Sauce Butter Crabs |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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* 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 1015 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.
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