Another 3 unlucky victims! Crabs must be in season, lucky me! Still selling at RM25 per kilo at the wet market. These three darlings only priced at RM22. They seemed to be much more agressive than the one I bought last week. My conclusion would be because these 3 darlings here were female crabs. Bad news for them, I just love challenges! I will skip the killing part, but for those who are interested to know how to dissect a crab, please click HERE.
I have been tempted to try this recipe from Kuali for quite some time but somehow I kept forgetting until Babe left me a reminder in her comment at my last crab post. I didn't follow exactly the recipe because the thought of using 200 gram of margarine in this dish sounded so artery clogging. If you wish to follow the recipe by Kuali, do click on the link above, otherwise you can follow the improvised recipe as follows:
1kg mud crabs
100 gram butter
1 can evaporated milk
4-6 birds' eye chillies (leave whole and lightly smashed)
4 stalks curry leaves (leaves only)
1 1/2 tbs sugar
1 tsp salt
A dash of fish sauce
1 1/2 tbs corn flour mix with 1 1/2 tbb water
I regretted following the recipe for poaching my crabs. I find it wasteful to have all the crab essence thrown away after poaching it. For my next attempt, I will surely cook the crab in the creamy sauce.
Heat butter in a wok until melted then add the evaporated milk. I used a big and deep claypot for easy stirring. Add the curry leaves, chilli padi and seasoning. Gently simmer the mixture over a medium heat for 10 minutes. Keep stirring the mixture.
Add the corn starch and stir gently over a very low heat until sauce is thick and glossy in texture.
Throw in the crab and stir well and let it simmer for another minute. If you take my suggestion for not poaching the crab beforehand, then let it simmer for about 4-5 minutes. REMEMBER TO KEEP STIRRING.
The end result? Ta da......a very yummy pot of creamy rich flavourful butter crab.
I always find butter crab best to go with deep fried buns or mantou which you can easily get from the supermarket. I got mine from the wet market at RM4 for 6 pieces. Instead of having it deep fried, I had it pan fried with a little oil. The flower bun was really good. Very soft and fluffy on the inside and crispy on the outside. Too bad I threw away the wrapper, next time I will remember to take a picture of it.
Dip it with the creamy butter sauce.....mmm....heavenly sinful! The gravy is really really good, I can proudly claim that it is as good as 'restaurant standard', really no kidding! Sadly the crab didn't absorb much of the buttery gravy since it was poached. More reason for me to give it another try.
Still hungry for more crabs? Then, please drop by at: