Buttermilk crab
An Asian-inspired whole cooked crab in a flavourful buttermilk chilli sauce, served with plain rice.
Aril Adzim recipe
Ingredients
For the buttermilk crab
- g Butter
- g Unsweetened condensed milk (evaporated milk)
- g Garlic
- g Bird's eye chillies
- g Cornflour
- g Sugar
- Whole crabs
- Curry leaf
- ml Rice, cooked however you like
Instructions
Slice the garlic and chilli.
Melt the butter over a low heat with a tablespoon of oil. Fry the garlic, chilli and curry leaf in the butter mixture for a couple of minutes, until it starts to smell good.
Pour in the condensed milk.
Let it simmer for a few minutes, then add a mixture of equal parts cornflour and water.
Cook until the sauce thickens.
Add the crabs and bring to the boil.
Season to taste with salt and sugar.
Serve with plain white rice.
For the buttermilk crab
Leave a rating
What do you think of the recipe? Give us honest feedback so others can see how it turned out.
Something went wrong. Try again.
Aril Adzim recipe
