Creamy Sauce Butter Crabs - cooking recipe

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

Preparation

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.