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Butter Crab (with
Cheese)
Serve 4
Cook time 8 minutes
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Ingredients
- 2 crabs (600g), cleaned and
halved
- 3 pips garlic (chopped finely)
- 1 inch. ginger (chopped finely)
- 1 shallot (chopped)
- 3 tbsp cream cheese
- 200g of butter
- enough cooking oil for poaching
the crabs
- 6 twigs of
curry leave
- 5 birdseye chili, chopped
- 3 tbsp
soy sauce
- 3 tbsp
coconut milk or
evaporated milk
Method
- Heat oil in wok or saucepan.
- Add crab pieces and poach over
high heat
for 3 minutes.
- Dish out crabs and drain the
oil.
- Remove oil in wok, leaving 1
tbsp behind.
- Fry garlic and ginger till
fragrant.
- Add butter and cheese over
medium flame.
- Add curry leaves, birdseye
chili, fry for 1 minute.
- Add coconut milk.
- Stir to mix well, for 2 minutes.
- Stir in the poached crabs and
mix well.
- Add soy sauce. Cook a further 1
minute.
- Serve hot with bread.
sssSSH...Grandma said: Dip the bread in the butter and cheese sauce.
It taste irresistible!
sssSSH...Grandma said: Poaching of crabs must be done at high heat.
This ensures the freshness and the succulence of the crab meat. Cooking
crab at lower heat will end you up with some marshy meat with an
undesirable texture and taste.
sssSSH...Grandma said: Substitute crabs with 600 g of medium-sized
prawns (about 10).
Prawns take shorter time to cook.
Reduce cook time accordingly.
Chili Clams
Serve 4,cook time 3 minutes
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Chili clams
Ingredients
400 g clams
4 tbsp soy sauce
3 chilies, cut
5 pips garlic, chopped
3 tbsp Chinese rice wine
1 tsp sugar
1 tbsp vinegar
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Method
To properly rid mud of the clams, place them in salt water(1
tsp salt) for 3 hours. Drain dry.
Blanch in warm water ( 80 C) over flame for 1 minute. Drain
dry.
Heat 3 tbsp oil, fry garlic till fragrant.
At high heat, add clams, briskly
stir
fry for 30 seconds.
Add all other ingredients, and stir fry for another
1 minute. Serve hot.
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Crab and squid, chili
recipes
1
2
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Butter Prawn with Cheese
(Serve 6
Cook time 6 minutes)
We shall cook our butter
prawn here as
the recipe is the same as for butter crab.
Though there are a few
modifications.
Ingredients
-
600 g large
prawns
-
1 tbsp cooking
oil
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3 tablespoons
butter
-
5 bird's eye
chilies (chopped)
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6 sprigs of
curry leaves (each prig has around 12 small leaves)
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3 pips garlic
(finely chopped)
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2 tbsp
soy sauce
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1 tbsp Chinese
cooking wine or dry sherry, optional
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3 tbsp
coconut
milk or evaporated milk.
Method
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Do not shell the
prawns as this will
help retain the juiciness. Slit the back
to
remove the veins. Pat dry.
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Heat oil and fry the
ginger, garlic till aromatic.
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Add butter and
cheese over medium flame.
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Add curry leaves,
birdseye chili and
fry for further 1 minute.
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Add
coconut milk.
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Stir to mix well,
for 2 minutes.
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Add prawns and fry
over high heat
for 1 minutes.
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Add
soy sauce. Cook
for 1/2 minute. Switch off.
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Add wine and stir.
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Serve hot.
Crab and squid, chili recipes
1
2
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