Malaysian style kam heong crab

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.