Creamy Sauce Butter Crabs

• 1 1/2 kg crabs, preferably mud crabs (you can substitute with prawns)
• 200 g margarine
• 1 (250 ml) can evaporated milk
• 8 hot chili peppers, leave whole and lightly smashed
• 4 stalks curry leaves, use leaves only
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon cornflour, mixed with
• 1 1/2 tablespoons water

1. Clean crabs and steam them, then drain well.
2. Remove the pincers and crack with a pestle.
3. Trim the legs and cut each crab into four pieces.
4. Set aside.
5. Heat margarine in a wok until melted then add the milk.
6. Gently simmer the mixture over a medium heat.
7. Add the curry leaves, hot chilli and seasoning.
8. Simmer for 10-15 minutes.
9. Add thickening and stir gently over a very low heat until sauce is thick and glossy in texture.
10. Return crabs to the mixture and cook over a very low heat for about 1 minute.
11. Dish out the crabs with the curry leaves, chilli padi and a little of the sauce.
12. Serve immediately.

crabs, margarine, milk, peppers, stalks curry, salt, sugar, cornflour, water

Taken from www.food.com/recipe/creamy-sauce-butter-crabs-113387 (may not work)