Crabs in Curry Butter Sauce2017-11-09
2 crabs, about ½ k.
½ cup Magnolia Gold Butter
1 tbsp. garlic, crushed
¼ cup violet onions, chopped
1 tbsp. curry powder
1 tbsp. rock salt
1 tsp. pepper
1 cup coconut cream, canned or in tetra pack (kakang gata)
To serve: Line a serving platter with 4 pandan leavs or banana leaves Prepare crabs:
Wash crabs and remove upper shells. Cut body into 2.
Put butter and garlic in a wok; cook until garlic is brown. Add onions, curry powder, salt, pepper, coconut cream and crabs.
Cover and let boil; lower fire and cocok for 5 minutes or until done.
Transfer to the prepared serving platter.