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| Preparation time: 20 mins, Cooking time: 30
mins, Serves:4 |
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| Ingredients |
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200ml |
MARIGOLD Evaporated Filled Milk |
1.5kg |
Flower crabs, cut each into 4 pieces |
30g |
butter |
5 stalks |
curry leaves, use only the leaves |
12 |
birds eye chilies, crushed |
30g |
grated parmesan cheese |
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salt and pepper to taste |
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| Thickening |
1 tbsp |
corn flour |
3 tbsp |
water |
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Method
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- Deep fry crabs till cooked. Remove and drain oil.
- Heat butter, fry curry leaves and chili padi then add in Marigold Evaporated Filled Milk . Cook for 1 minute. Add in parmesan cheese, thickening mixture and season with salt and pepper.
- Put in the crabs and stir until crabs are well coated in sauce.
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