Creamy Sauce Butter Crabs

Here's a recipe on a yummy crab dish from Amy Beh'scollection.
Enjoy.

Creamy Sauce Butter Crabs
1.5kg crabs, preferably mud crabs
200g margarine
1 can evaporated milk
20-25g bird's eye chillies (chilli padi), leave whole and lightly smashed
4 stalks curry leaves, use leaves only

Seasoning
1/2 tsp salt
1/2 tsp sugar

Thickening
1 tbsp corn flour mixed with 1 and a 1/2 tbsp water
Clean crabs and poach them then drain well. Remove the
pincers and crack with a pestle. Trim the legs and cuteach
into four pieces. Set aside.

Heat margarine in a wok until melted then add the milk.
Gently simmer the mixture over a medium heat. Add the curry
leaves, chilli padi and seasoning. Simmer for 10-15 minutes.
Add thickening and stir gently over a very low heat until sauce
is thick and glossy in texture. Return crabs to the mixture and
cook over a very low heatfor about one minute. Dish out the
crabs with the curry leaves, chilli padi and a little of the sauce.
Serve immediately.