Heh bee soft-shell crab

Ingredients (serves 4):
2 cups oil
400g soft-shell crab, cut into bite-sized pieces
Cornflour for coating crab
100g margarine or butter
40g dried shrimps or heh bee, rinsed and pat dry
10g curry leaves
4 chilli padi, sliced thinly
1 cup evaporated milk
1 tsp sugar (optional)
Red chilli, spring onions and Chinese parsley for garnishing

Method:
1. Heat oil in a pan over a medium fire. Meanwhile roll crab pieces in cornflour. Shake off excess flour. When the oil is smoking hot, deep-fry the crab for about 5 minutes. Remove and set aside on a strainer to drain excess oil. Discard oil.
2. Using another clean frying pan, add margarine and turn fire to low. Once margarine or butter has melted, add the dried shrimps. Gently stir-fry for 1 to 2 minutes or until fragrant.
3. Add curry leaves and chilli padi. Stir-fry the mixture for another 30 seconds, making sure it doesn't stick to the pan. Keep fire on medium. Slowly pour in evaporated milk and stir continuously for about 1 to 2 minutes until the mixture turns golden brown and smells fragrant.
4. Add the deep-fried crab pieces and turn the fire to low. Lightly stir-fry the mixture until the crab pieces are well-coated. Remove to a serving plate and serve topped with red chilli, sliced spring onions and sprigs of Chinese parsley.

Tips:
If you use butter for this recipe, you get a richer, tastier flavour. However, you can use vegetable oil for a healthier alternative.

Recipe source: Women's Weekly magazine