吉胆花蟹 或 海蟹
Kari Ketam Bunga
Ingredients :
- Penang Curry Paste – 150gm
- Ketam Bunga – 800gm
- Evaporated milk – 120gm
- Water – 100gm
- Turmeric leave
Method :
Ketam bunga
- Cut, wash and set aside
Turmeric leave
- Julienne and set aside
Cooking Crab Curry
- Sautee ketam bunga with paste
- Add water and evaporated milk and bring to a boil
- Add turmeric leave and simmer for 2-3 minutes or until ketam bunga has cookedl
- Ready to serve