Recipes - Malaysian & Singaporean

Malaysia Butter Crabs
malaysia butter crabs


The buttery aroma of crispy crabs and fresh curry leaves with bird's eye chilli makes this an exquisitely flavourful dish.
Cooking Time: < 15mins
Serves:2
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

1kg mud crab
½ cup of curry Leaves (discard stem and rinsed)
4 tbsp of salted butter
3 bird's eye chilli (sliced)
1 cup of Evaporated Milk
1 tsp sugar or to taste
½ tsp salt or to taste
1 tsp corn starch mix with 3 tbsp water




Steps:
  1. Clean the crab and cut into pieces. Use paper towels to pat dry the crab.
  2. Mix the corn starch and water in a separate bowl and set aside.
  3. Heat the wok to medium heat. Melt the butter in the wok before adding the curry leaves and birds eye chillies. As soon as there is aroma from the curry leaves and chillies, add in crab and stir fry continuously until crab turns colour.
  4. Add evaporated milk and cover wok, then turn heat to low. Simmer for about 5 mins and then add corn starch to thicken the creamy butter sauce.
  5. Add salt and sugar to taste.
  6. Remove from wok and serve immediately.

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Malaysia Butter Crabs

Malaysia Butter Crabs

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The buttery aroma of crispy crabs and fresh curry leaves with bird's eye chilli makes this an exquisitely flavourful dish.

Cooking Time: < 15mins
Serves: 2
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

1kg mud crab
½ cup of curry Leaves (discard stem and rinsed)
4 tbsp of salted butter
3 bird's eye chilli (sliced)
1 cup of Evaporated Milk
1 tsp sugar or to taste
½ tsp salt or to taste
1 tsp corn starch mix with 3 tbsp water

Instructions
  1. Clean the crab and cut into pieces. Use paper towels to pat dry the crab.
  2. Mix the corn starch and water in a separate bowl and set aside.
  3. Heat the wok to medium heat. Melt the butter in the wok before adding the curry leaves and birds eye chillies. As soon as there is aroma from the curry leaves and chillies, add in crab and stir fry continuously until crab turns colour.
  4. Add evaporated milk and cover wok, then turn heat to low. Simmer for about 5 mins and then add corn starch to thicken the creamy butter sauce.
  5. Add salt and sugar to taste.
  6. Remove from wok and serve immediately.

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