Ingredients
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3 tablespoons ketjap manis
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3 tablespoons oyster sauce
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3 tablespoons caster sugar
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1 1/2 tablespoons oil
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1 1/2 tablespoons butter
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1 1/2 tablespoons grated fresh ginger
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6 garlic cloves, finely chopped
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1 1/2 tablespoons black pepper
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1 1/2 teaspoons white pepper
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1/4 teaspoon ground coriander
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2 spring onions, finely chopped
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1/4 cup chopped fresh coriander
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1 -2 red chile, finely chopped
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2 kg raw blue swimmer crabs
Instructions
- Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
- Pull back the apron of each crab, remove top shell, then intestines and feathery gills. Rinse quickly.
- Cut each crab into quarters and crack the legs gently (I use a meat mallet) so the flavours can enter.
- Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about 5 minutes). Remove and repeat until all is cooked.
- Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.
- Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
- Return the crab to the wok and toss to coat in the sauce.
- Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
- Serve at once.