Malaysian Black Pepper Crabs

submitted by philpot

2 fresh uncooked crabs
1 Tbsp oyster sauce
2 Tbsp light soy sauce
2 Tbsp sugar
1/2 cup water
5 red bird's eyes chillies (seeded & chopped)
10 curry leaves
2 Tbsp freshly ground black pepper
1 Tbsp salted soybean paste (mashed)
1 Tbsp dried shrimp (roasted & ground)
4 cloves garlic (chopped)
4 shallots (sliced thin)
2 Tbsp butter
5 Tbsp oil
cilantro leaves - garnish

Clean both crabs well and cut in 1/2, discard the spongy material inside
the shell Smash the claws with a cleaver (to allow seasoning to penetrate)
Heat oil in wok Add crabs and stir-fry for 15 mins over high heat (or till
crabs are half cooked) Remove, drain and set aside Heat wok again Add in
butter, shallots, garlic, salted soy bean paste, dried shrimp, pepper,
chillies and curry leaves Saute till fragrant Add a bit of water if the
mixture looks like it is drying out Return crabs to the wok, add soy
sauce, sugar and oyster sauce Stir-fry for another 10 mins on medium to
high heat Add more water if it looks dry Scoop crabs, serve on a platter
and garnish with cilantro
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