Malaysian style kam heong crab

Ingredients

• 2 Large Dungeness Crabs (4 1/2 libras) Cut into 8 pieces for each crab
• 2 tablespoons Dried Shrimps, soaked for 10 minutes and drained
• 3 Shallots, chopped
• 4 Cloves Garlic, chopped
• 8 to 10 Thai Birds Eye Chilies, chopped
• 1 Bunch (15 g) Fresh Curry Leaves
• 2 tablespoons Fish Curry Powder
• 2 tsp Coarsely Ground Black Peppercorns
• 3 tablespoons Dark Soy Sauce
• 2 tablespoons Oyster Sauce
• 1 tablespoon Sugar
• Oil for deep-frying

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Preparation

• Put the oil in a large wok, or large deep saucepan and heat over high heat. Deep-fry the crabs for about 4 to 5 minutes and set aside.
• Reserve 2 tablespoons of the oil and drain off the excess oil.
• Reheat the wok with the reserved oil on high heat. Cook the dried shrimps until crisps.
• Then toss in the shallots, garlic, and chilies; curry leaves, curry powder and cook until the mixture is golden in color and fragrant.
• Then add the coarsely ground black peppers, dark soy sauce, and oyster sauce, sugar and give the mixture a quick stir.
• Mix in the crabs and stir until well combine and season with salt if necessary.
• Serve immediately.