Singapore Black Pepper Crab

Ingredients

• 3 tablespoons ketjap manis
• 3 tablespoons oyster sauce
• 3 tablespoons caster sugar
• 2 kg raw blue swimmer crabs
• 1 1/2 tablespoons oil
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons grated fresh ginger
• 6 garlic cloves, finely chopped
• 1-2 red chilies, finely chopped
• 1 1/2 tablespoons black pepper
• 1 1/2 teaspoons white pepper
• 1/4 teaspoon ground coriander
• 2 spring onions, finely chopped
• 1/4 cup chopped fresh coriander

Directions

1. 1

   Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.

2. 2

   Pull back the apron of each crab, remove top shell, then intestines and feathery gills. Rinse quickly.

3. 3

   Cut each crab into quarters and crack the legs gently (I use a meat mallet) so the flavours can enter.

4. 4

   Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about 5 minutes). Remove and repeat until all is cooked.

5. 5

   Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.

6. 6

   Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.

7. 7

   Return the crab to the wok and toss to coat in the sauce.

8. 8

   Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.

9. 9

   Serve at once.