• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 1.5kg crabs, preferably mud crabs
  • 200g margarine
  • 1 can evaporated milk
  • 20-25g bird´s eye chillies (chilli padi), leave whole and lightly smashed
  • 4 stalks curry leaves, use leaves only
  • Seasoning
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • Thickening
  • 1 tbsp corn flour mixed with 1½ tbsp water


  1. Clean crabs and poach 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. Heat margarine in a wok until melted then add the milk. Gently simmer the mixture over a medium heat. Add the curry leaves, chilli padi and seasoning. Simmer for 10-15 minutes. Add thickening and stir gently over a very low heat until sauce is thick and glossy in texture.
  3. Return crabs to the mixture and cook over a very low heat for about 1 minute. Dish out the crabs with the curry leaves, chilli padi and a little of the sauce. Serve immediately.

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