Black pepper crab recipe by Tony Tan | Gourmet Traveller

Name: Black pepper crab recipe by Tony Tan | Gourmet Traveller
Ingredients: 1.5 kg fresh mud crabs (about 2), scrubbed; For dusting: cornflour; For deep-frying: vegetable oil; 50 gm butter, softened; 4 garlic cloves, finely chopped; 2 golden shallots, thinly sliced; 3 sprigs fresh curry leaves; 8 long red chillies, finely chopped; 2 tbsp black peppercorns, cracked; 1 tbsp mashed preserved yellow beans (see note); 1 tbsp dried prawns, soaked in cold water, drained and coarsely ground (see note); 1 tbsp light soy sauce; 2 tsp dark soy sauce; 2 tbsp oyster sauce; 2 tsp caster sugar; 250 ml (1 cup) chicken stock; 1 cup (loosely packed) coriander; To serve: steamed mantou buns (see note)

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A colourful, gutsy South East Asian favourite, this is a dish worth getting your hands dirty for. Roll up your sleeves and give it a crack.

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Ingredients

1.5 kg fresh mud crabs (about 2), scrubbed
For dusting: cornflour
For deep-frying: vegetable oil
50 gm butter, softened
4 garlic cloves, finely chopped
2 golden shallots, thinly sliced
3 sprigs fresh curry leaves
8 long red chillies, finely chopped
2 tbsp black peppercorns, cracked
1 tbsp mashed preserved yellow beans (see note)
1 tbsp dried prawns, soaked in cold water, drained and coarsely ground (see note)
1 tbsp light soy sauce
2 tsp dark soy sauce
2 tbsp oyster sauce
2 tsp caster sugar
250 ml (1 cup) chicken stock
1 cup (loosely packed) coriander
To serve: steamed mantou buns (see note)