Ingredients
The following ingredients have 4 Servings
- 2 lbs large Dungenous crabs/Sri Lankan crabs ((cut into 4 parts with cleaver))
- 7 oz (300 g) shallots (chopped)
- 3.5 oz (100 g) garlic (chopped)
- 3.5 oz (100 g) crushed white peppercorns
- 3.5 oz (100 g) crushed black peppercorns
- 4 Tbsp butter
- 2 stalks of spring onions ((finely chopped))
- SEASONINGS:
- 4 Tbsp dark soy sauce
- 1 Tbsp sugar
- Salt to taste
- 1/2 cup of corn starch for thickening ((mix with about 1/2 cup of water))
Instruction
- In a hot wok or large skillet, place the butter, shallots, garlic and saute for 30 seconds
- Add both peppercorns and continue to fry for 1 minute. Add in the crab and toss well. Deglaze with water and fill it up just enough to almost cover the crabs
- Cover the crabs with a lid and simmer for 2 minutes
- Season with salt, dark soy sauce and sugar. Taste and add more salt if needed. Thicken the crab with corn starch solution, cook and stir until thickened. Turn off the heat. Sprinkle the chopped spring onions on top. Serve immediately
