Black Pepper Crab

Singapore is rich in sea foods, mainly lobsters & crabs. Black Pepper crab is our personal favorite. Usually when we go out for dinner, we try chilli or black pepper crab with eggs. I became fond of crabs after coming to singapore. We prepared this with live crab which I am totally afraid off. Its my dear who handed this live crab and I was watching him from 1 km away. So all credits to him only.

Ingredients:
Mud Crab - 1 no.
Ginger - 1" piece (Chop it lengthwise)
Garlic - 5 no.s (Chop into fine pieces)
Red chilly - 1 no (Non spicy. Chop into fine pieces)
Butter - 2 table spoon
Oil - 300ml for deep frying
Black Pepper - 2 table spoon (coarsely powdered)
Spring Onion - 1 no (Chop into fine pieces)
Soy Sauce - 2 table spoon (Don't add any salt as saltness of sauce will be enough for cooking)
Oyster Sauce - 2 table spoon
Sugar - 1/2 t spoon

Preparation:
Clean the crab well. Separate the outer shell and remove the spongy part. Wash it again well.
Separate the two claws and smash it with a cleaver to create cracks.
Cut off the tip of the remaining smaller claws.
Cut the remaining body into 2 or 4 pieces without removing the smaller claws.

1. Deep fry the crab until half-cooked, drain and keep aside.
2. Heat a wok and melt butter.
3. Put in garlic, black pepper, curry leaves, spring onion and chilies. Saute till fragrant.
4. Add crab, soy sauce, oyster sauce and sugar and mix well.
5. Cook for 5-10 minutes until the crab is done.
6. It is an awesome combination with white rice.