Black Pepper Crabs
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4 raw crabs
2 tbsp kicap manis (sweet soya sauce)
1 tsp black beans (chopped)
1 tbsp palm sugar
Thumb-sized peeled/sliced ginger
Equivalent amount of chopped garlic
20 curry leaves (about 2 stalks' worth; remove stalks)
1 tbsp black pepper, coarsely crushed
Chili (sliced, deseed if prefer less spicy)
Remove tail-flap of crab. Using knife, cut crab in half. Pull legs gently to detach 2 segments of the body from the shell. Remove dead man's fingers (gills) from crab. Detach claws and crack them a bit to make them easier to peel later.
Fry crabs in hot oil in wok until half-cooked. Drain and set aside.
Mix black beans, sugar, kicap manis and 3 tbsp of water in a bowl and mix well.
Remove all but a few tablespoons of oil from the wok. Add garlic, ginger and curry leaves. Stir fry until fragrant. Add the black pepper, then the bowl of sauces. Add the crab and stir to coat well in the sauce. Cover wok with lid and let cook under medium heat for 4-5 mins.
When crab is cooked through, stir in butter and chili and serve.