Wok-Glazed Crab with Butter, Curry Leaves and Cracked Black Pepper

What you need

• 1 live mud crab, about 1.2 kg (2 lb 10 oz)
• 12 g (2 tbsp) black peppercorns
• 80 g (2/3 cup) tapioca starch
• 1 1/2 tbsp light soy sauce
• 1 tbsp sweet soy sauce
• 2 tbsp oyster sauce
• 1 tbsp caster sugar
• 1 1/2 tbsp vegetable oil, plus about 1 l for deep-frying
• 150 g (5 oz) shallots, finely chopped
• 4 cloves garlic, finely chopped
• 20 g (1 tbsp) fresh ginger, finely grated
• 60 g (2 oz) butter, cut in cubes
• 5 small red chilies, thinly sliced
• 1 handful fresh curry leaves, plus a few extra to serve
• 120 ml (1/2 cup) chicken stock
• 1 handful coriander sprigs, to serve

Method

Restated from the original video

1. 1

   Lift the tail flap of the crab, twist it off, then pull the top shell away from the body. Scrape out the innards and pull off the feathery gills.

2. 2

   Rinse the crab briefly and pat it dry. Chop the body in half lengthwise with a cleaver and tap each claw with the back of the blade to crack it.

3. 3

   Stir the light soy sauce, sweet soy sauce, oyster sauce and sugar together in a small bowl.

4. 4

   Crush the peppercorns coarsely in a mortar so the pieces stay chunky.

5. 5

   Heat about 1 l of oil in a wok to 190 °C (375 °F). Line a tray with paper towels.

6. 6

   Toss half the crab in half the tapioca starch, shake off the excess and lower it into the oil. Fry, turning once, until light golden, about 5 min. Drain on the tray, then repeat with the rest.

7. 7

   Let the frying oil cool in a heatproof container. Wipe the wok clean.

8. 8

   Heat 1.5 tbsp of fresh oil over medium-high heat. Cook the shallots, garlic and ginger, stirring, until soft, 2-3 min.

9. 9

   Add the butter and let it melt and foam, 30-40 seconds. Stir in the peppercorns, chilies and curry leaves and cook until fragrant, about 1 min.

10. 10

    Pour in the soy mixture and the stock.

11. 11

    Once the sauce bubbles, add the crab back. Toss with tongs for about 3 min, until the sauce reduces to a glaze and coats every piece.

12. 12

    Pile onto a platter, scatter with the coriander and extra curry leaves, and serve hot.

Imported from foryoueats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.