- 10g Plain oil
- 75g Kecap manis ABC brand
- 120g Brown sugar
- 8g Coriander seed, dried
- 8g Black peppercorns
- 85g Oyster sauce, maekrua brand
- 50g Tamarind paste 105
- 50g Butter, unsalted, cold, diced
- 200g Coconut milk, creamy Thai or Samoan
- 25g Garlic, peeled
Pepper Crab Sauce:
Crush the peppercorns roughly. Crush the coriander seeds well.
Heat a pot and add oil. Saute coriander seed, then add remaining ingredients and whisk well until thick and almost boiling. Remove from heat.
To prepare the crab:
Mud crabs should be heavy, alive and feisty.
Mud crabs are never kind, lazy or magnanimous.They hate you with a passion, and if they got an arm loose they'd do a John Travolta at you, poking a claw skywards trying to pincer off a finger or two. They're pretty active, and very dangerous, so choose a lively one and handle with care.
Avoid lethargic crabs or ones that seem light for the weight. You'll need to kill the crab, so do it quickly and cleanly to avoid unnecessary suffering.
Turn the crab onto it's back and quickly slice through the head with a big knife. If ultra-violence with a blade isn't your thing, the crab can be put into the freezer for 30 minutes to put it to sleep.
Be careful not to freeze the meat though. This is SUCH a simple dish, but to get the most out of it, you need to deep fry the crab. It's best not to use a deep fryer for this – it makes the oil dirty and gives it a deep crab scent. A dedicated wok is ideal.
Slice the onion greens into long thin slivers lengthwise, then cut into 1 1/2 inch lengths. Thin slice the garlic from top to bottom, then lightly brown (toast) in a hot pan. Peel and shred the ginger. Place sesame seeds in a dry pan and toast over medium heat until lightly browned.
First clean the crab, by pulling out of the shell, pulling off the 'dead mans fingers'(inedible feathery gills), and cutting each half into 2-3 pieces.
Crack the thick heavy claws with a few solid taps from the back of a heavy chefs knife.
Heat the oil in a wok – enough to fry all the crab in. Heat the oil very hot, then add the crab pieces and fry until cooked through. The claws will take a little longer.
When the crab is cooked, remove from the oil, drain well, and toss throgh the hot pepper crab sauce. Garnish with spring onions.