Ingredients:

4 /900 g
225 g
4
1 tsp
1 tsp
1 tsp
2 tbsp
4 tbsp
3 tbsp

Seasoning:
1/2 tsp
1/4 tsp

crabs
fresh shrimps
button mushrooms
grated garlic
grated shallot
curry powder
plain flour
warm water
coconut milk

salt
granulated sugar
a pinch of pepper

Method:

1. Cut open crabs. Rub and wash. Steam for 20 minutes. Fillet crabs. Trim carapaces.

2. Blanch Shrimps. Remove shell. Cut into dices. Slice button mushrooms.

3. Heat 1 tbsp of oil and butter over low heat. Saute crushed garlic, crushed shallot, curry powder and flour until fragrant. Add warm water gradually. Stir well. Put in seasoning and coconut juice. Simmer until the sauce thickens. Try the taste. Add crab meat, shrimp dices and button mushrooms. Stir well to form filling. Allow to cool.

4. Stuff filling into carapaces. Sprinkle with a little plain flour. Put them into the upper rack of pre-heated oven at 250C. Bake until light brown. Serve.