Recipe | Creamy Butter Crab



Creamy Butter Crab Recipe

Singapore local favourites - Butter Crab. Photo By: Eat Drink Creamy Butter Crab. Recipe credit is an adaptation of Amy Beh’s recipe.

Printable RecipeCreamy Butter Crab


Ingredients:
  • 1 Kg mud crab (you can substitute with prawns)
  • 1 1/2 cup evaporated milk
  • 1 stick butter or 150 grams margarine
  • 1 tsp sugar or to taste
  • 1/2 tsp salt or to taste
  • 3 tbsp water
  • 1 tsp corn starch
  • 2 stalks curry leaves, use leaves only
  • 4-5 chilli padi (leave whole and lightly smashed)
  • 10 Chinese buns (mantou/馒头)

Instructions:
  1. 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. 
  2. Deep-frying the Chinese buns or mantou to golden brown and set aside.
    Lay them over paper towels to soak up excess oil. 
  3. Mix the corn starch with water and set aside.
  4. Heat up a wok to medium heat. Melt the butter in the wok before adding the curry leaves and chilies. As soon as you smell the aroma from the curry leaves and chilies, add in the crab and stir continuously until the crab starts to turn color.
  5. 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 the crabs with the curry leaves, chilli padi and a little of the sauce. Serve hot with the fried mantou.



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Recipe | Creamy Butter Crab Recipe | Creamy Butter Crab Reviewed by Singapore Food Recipes on December 19, 2017 Rating: 5
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