奶油螃蟹Creamy Buttery female crabs with roes

This is my favorite crabs and I simply love the sauce. I bought the female crabs with roes at NTUC for about $37 for 2kg worth of crabs. This is simply divine and you can eat all you can. I made extra sauce for this recipe so that I can go with rice or breads or mantou. I have tried many times with this recipe and it was proved yummy by my family and relatives.

Ingredients:

 2 kg female crabs with roes
100 gram of butter
1 can evaporated milk
4-6 birds' eye chillies (leave whole and lightly smashed)
4 stalks curry leaves (leaves only)
1 tsp salt
3 pieces of ginger slices
A dash of fish sauce
1 tbsp of white cooking wine
1 1/2 tsp corn flour mix with 1 1/2 tbsp of  water

Garnish

~ chopped spring onions
~ curly crisp lettuce

~ celery

Methods :

~ Wash the crabs clean
~ Heat up wok
~ Add butter , chilli flakes , curry leaves, ginger slices  n fry till fragrant

~ Add in the crabs except the shells

~ Stir fried for till crab turn slightly red

~ Add in white cooking wine and fish sauce
~ Add in a can of evaporated milk
~ Bring to boil and add in the shells
~  Give them a good stir n cover pot
~ Simmer till crabs are cooked n gravy reduced
~ Finally scoop up the crabs and turn big flame.
~ Add in corn starch mixture to thicken the butter sauce till creamy .

~ Pour the sauce on top of the crabs n serve with garnish

~ Pair with rice, breads or mantou.

Special note:

~ For a luxury taste, I use 100g of Doux beurre d'isigny butter last round to try out the taste. It was awesome as well.
~ If  you run out of birds' eye chillies, you can use the about 2  packets of dried chilli flakes from Pizza Hut.