Ingredients
- • 2 lbs large mud crabs or prawns, claws cracked,
- • shells removed and cleaned. Drain to dry.
- • Or 1 lb soft shelled crabs
- • 1 cup flour if using soft shelled crabs
- • 4 tbsp freshly ground black pepper
- • 3 to 4 fresh red chillies, seeded and finely chopped
- • 4 tbsp butter
- • 10 cloves garlic, peeled and chopped
- • 10 slices young ginger
- • 1 to 2 tbsp oyster sauce
- • 2 tsp dark soya sauce
- • 2 tsp sugar (optional)
- • Coriander leaves to garnish
- • Oil for deep frying.
Instructions
- Dry-fry black pepper in a wok or frying pan till
- fragrant. Remove and keep aside. The crabs taste
- best if they are deep fried in very hot oil first deep
- fry on all sides till the crabs turn red. Drain and keep
- the oil aside. For soft shelled crabs, pat the crabs
- dry, cut each crab into 4, coat with flour and deep
- fry till golden browned and crispy. Heat a wok, add
- the butter and when it melts and is hot, add the
- garlic, ginger and chillies and stir fry for 3 minutes
- till the mixture is fragrant. Add the oyster sauce,
- soya sauce and sugar and stir well before adding
- the pepper. Stir fry a few seconds on high heat, add
- the crabs and stir fry 1 minute. Serve with the garnish.
- DRY FRYING is an old fashioned cooking method where food is
- stir fried till fragrant in a wok or frying pan without oil.
