Butter Milk Crab
Serving: 2 - 4 person
Preparation and cooking time: 45 minutes
2 pieces Mud Crabs (Cut and Cleaned)
1 can of Carnation evaporated creamer
3 stalks of curry leaves (use the leaves only)
3 spoon of butter or margarine
6 chili peppers (lightly smashed)
Half teaspoon salt to taste
1 teaspoon sugar to taste
Thickening Solution (Optional)
1 tbsp Cornstarch
3 tbsp Water
STEP 1: Steam the crab for 15 minutes and set aside.
STEP 2: Heat butter or margarine in a wok until melted then add curry leaves and chili peppers.
STEP 3: As soon as you smell the aroma from the curry leaves and chili peppers, add in the evaporated creamer.
STEP 4: Toss the steam crab in to the wok and simmer the mixture over a medium heat for 5 minutes or until the thickness that you like. Add sugar and salt to taste.
STEP 5: Add thickening solution and stir gently over a very low heat until sauce is thick in texture. (Optional)
STEP 6: Enjoy!
Tips: Toast some white bread or fried Chinese buns (mantou/馒头) to dip with the sauce.