4 flower crabs/mud crabs
3 tbsp cornfour
3 tbsp butter
3 shallots – sliced thinly
3 cloves garlics – sliced thinly
21/2 tbsp black peppercorns, pound coarsely
1/2 tbsp white peppercorns – pound coarsely
2 tbsp dried shrimp – soaked and pound coarsely
2 chilli padi – sliced
2 tbsp Garam Masala powder (mixed with a bit of water to make a paste)
2 sprigs curry leaves
Sauce Ingredients (combined)
2 tbsp light soy sauce
1 tbsp black soy sauce
1 tbsp each – oyster and abalone
1 tbsp sweet sauce
3 tbsp sugar
2 tbsp tomato sauce
1 tbsp Chilli sauce
200 ml water
1) Clean the crabs and cut into half, coated them with cornflour and deep fried till the colour change to pinkish. Drain and set aside.
2) Heat butter in a wok, saute the shallots, garlics, dried shrimps, black pepper, curry leaves, chilli padi and garam masala paste till aromatic. Add in the sauce ingredients, mix and stir fry for 5 minutes. Add in the crabs and stir-fry quickly to coat thoroughly with sauce. add more water if it is too dry. Sauce should be just thick enough to stick to the crabs.
3) Dish out and serve immediately and sprinkle with some curry leaves.