PINEY CRAB CURRY

 

 

Ingredients:
A

10 shallots

3 pips garlic

4 pcs candlennuts

1 small piece turmeric

(grind all above items to a paste with 2 tbsp oil)

 

B

100g crushed pineapple

salt to taste

 

Methods:

  1. Heat enough oil, and scald crab in hot oil for a few minutes. Drain.
  2. With only 2-3 tbsp oil, fragrant (A) and then add in (B). Continue to stir until quite dry.
  3. Add in crabs together with pineapple pieces, chilies and kaffir leaves.
  4. Pour in DAIRY CHAMP EVAPORATED FILLED MILK and continue to stir fry till well coated. Serve hot.