Was a great success crabbing this morning in Mandurah and so I finally had my chance to use the curry leaves from the tree my parents gave me. I remember having this delicious crab dish in KL last year so thought I would have a go recreating it. Instead of having it with white rice we had it on a bed of brown rice, quinoa and corn.
For the butter crab:
- 4 blue swimmer crabs
- Corn flour with 1 tsp of white pepper, 1 tsp salt for dusting
- 1 stalk curry leaves, removed from stem
- 150gm butter
- 2 garlic cloves, sliced
- 1/2 cup milk
- 1 egg
Clean the crabs, cut in half and separate the claws from the body. Then dust the pieces in the seasoned corn flour. Shallow fry the crab in a wok until half cooked (about 2 minutes in the oil). Remove and drain on a paper towel. Discard the oil carefully and clean out the wok.
When the wok is clean, heat it up again on a med/low heat and add a tbsp of butter to coat the pan. Add the garlic and curry leaves, fry until the leaves start to get slightly crispy. Add the rest of the butter with the crabs and keep tossing them until they are well coated. Add the milk and turn the heat to high to bring it to a boil. When it reaches a boil, bring the heat back down again and simmer for about 5 minutes. The milk would have reduced now. Add in the beaten egg and toss again to coat the crabs. Remove from wok and serve.
The Pink Dumpling 