2 flower crab; about 500g
1 1/2 cup evaporated milk
100 to 120g butter
1 teaspoon sugar or to taste
1/2 teaspoon salt or to taste
3 tablespoons water
1 teaspoon corn starch
2 stalks curry leaves
5 bird’s eye chilies
Method:
- Clean the crab and cut into pieces. Use paper towels to pat dry the crab.
- Mix the corn starch with water and set aside.
- Heat up a wok to medium heat. Melt the butter in the wok before adding the curry leaves and bird’s eyes chilies. As soon as you smell the aroma from the curry leaves and bird’s eye chilies, add in the crab and stir continuously until the crab starts to turn color.
- Add the evaporated milk and cover the wok and turn the heat to low. Simmer for about 5 minutes, and then add in corn starch to thicken the creamy butter sauce.
- Dish out and serve hot and the fried mantou.
Cooking in the wok!
Last night's dinner.
My man tou was abit chao tar! Haha..but it is healthy as I did not deep fry or add any oil!
The crab from seng shiong was really fresh and they would also do the chopping for you. The butter sauce was yummy!!! Just the sauce with man tou or rice can be a meal already!
I have left over sauce and I shall have it with rice later!!
Success!!!
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