Recipe Archives->Asian Sea->Malay Crab

Malaysian Black Pepper Crabs

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 minutes on medium to high heat. Add more
water if it looks dry. Scoop crabs, serve on a platter and garnish
with cilantro.

Printable version: malay-crab.txt.