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