Stir Fried Butter Sauce Crabs

I made this dish last weekend. It is spicy and yummy~licious! I've made this a little too dry on my first attempt. If you like, you could add more evaporated milk to have more gravy. With more gravy, you can steam mantao pau to go with it. Oh, I've also tried this style with Lala. It's yummy too and less expensive. :)

1kg mud crabs
4 Tbsp margarine
200ml evaporated milk
2 sprigs curry leaves
10 chilli padi
1/2 tsp salt
1/2 tsp sugar
1/2 tsp monosodium glutamate
1 Tbsp fish sauce
1 tsp chicken stock granules

1. Clean crabs as shown in the video below. My darling is an expert crab killer! The crabs were still alive when he cracked open the body. I had tears in my eyes while watching this. But we have to kill it this way to ensure the freshness. After cleaning the crabs, cut into 4 pieces/ crab.

----(i am sry, i couldn't upload the video at photobucket. The max allowed is only 100Mb, while my video is 162Mb. ><)----

Update on 20/June @ 7.23am: Yay, Alas! I was able to upload the video at youtube! Video: How To Prepare The Crabs For Cooking

2. Leave to drain the cut crabs in a colander for 30mins. Heat 5-6 tbsp oil until hot. Fry crabs until cooked. During the frying process, allow 2-3 times of steaming by closing the wok wt a lid. Scoop out.

3. Melt margarine in a heated wok. Remove wok away from the heat and add in curry leaves and chili padi. Stir in milk.

4. Return wok to the fire. Cook over a low heat until gravy turns thick. Combine all the seasonings in a small bowl. Add crabs and seasoning and mix well with the sauce. Dish out & serve immediately.

Note: If you are using Lala, skip step 1 & 2. Fry lala with the sauce until lala is cooked. 1-2 slice/s of cheddar cheese can be added to the sauce for a more chessy taste. :)

Happy trying! :)

Additional Note (20/June @ 6.54pm): If using Lala, clean it thoroughly through running water. Soak in salt water for an hour before cleaning it again under running water. Drain completely dry in a colander before stir-fry it.

Disclaimer: Original recipe taken from Amy Beh cookbook. Modified by Ms.Yummylicious.

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