Foryoueats: Singapore Black Pepper Crab | Marion's Kitchen

Ingredients

• 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