1 (about 1.2kg/ 2 lb 10 oz) mud crab
1½–2 tbsp black peppercorns
2/3 cup tapioca flour
1½ tbsp soy sauce
1 tbsp kecap manis*
2 tbsp oyster sauce
1 tbsp caster (superfine) sugar
1 1/2 tbsp vegetable oil, plus extra oil for deep-frying
150g (5.5 oz) shallots, finely chopped
4 large cloves garlic, finely chopped
1½ tbsp finely chopped or grated ginger
60g (2 oz) butter, chopped
5 small red or green chillies, finely sliced (or to taste)
handful fresh curry leaves, plus extra to serve
1/2 cup chicken stock
fresh coriander (cilantro) sprigs, to serve
There are no reviews yet. Be the first one to write one.