Singapore Black Pepper Crab

● Crabs - 1kg, cleaned n washed
● 3 tbsp butter
● 3 shallots, minced
● 3 cloves garlic, minced
● 6 red chilli padi, chopped
● 1 tbsp soya bean sauce(optional)
● 2 tbsp shrimp paste or dry roast dry
Shrimps n powder
● 3 tbsp black pepper, ground coarsely
Reduce pepper if desired
● 1/2 cup curry leaves
● 2 tbsp soya sauce
● 2 tbsp sugar or to taste
● 3 tbsp oyster sauce
● salt to taste
● oil for deep frying
● coriander leaves for garnishing
Dry fry the black peppercorns (without oil) on a low flame until fragrant, set aside. In a large wok, deep fry the crabs over high heat in batches till the crabs turn red (4-5 minutes). Transfer to a colander to drain off excess oil. Remove oil from the wok n place back on low heat. Add butter, shallots, garlic, shrimp paste, black pepper, curry leaves n chilli padi. Stir for a few minutes till you smell the peppery aroma but see that it doesn't burn. Add the crabs n remaining ingredients except coriander leaves. Stir well until all the crabs are well coated with the sauce. Turn the heat to medium n cook for 5-10 minutes or until the crabs are done. Garnish with coriander leaves n serve hot with steamed rice.