Singapore Peppery Crab
Ingredients	Pictured above; Crab Find great prices on similar books The Best of Singapore's Recipes: Nyonya Specialties Authentic Recipes from Singapore The Cooking of Singapore
1 kg Crab (one large or 2 or 3 smaller)
3 tablespoons of white pepper
1 teaspoons of coriander seeds
1 tablespoons of crushed garlic
2 sprigs of spring onions thinly sliced
1/2 tablespoons of corn flour
Vegetable oil for cooking
1 cup of water
Seasoning
1/4 tablespoons of dark soy sauce
1 tablespoons of light soy sauce
1/2 teaspoons of sesame oil

Directions

Place the white pepper and coriander seeds in a blender or motar and pulp until fine until fine.

Wash and clean the crabs crabs, discarding the lung and other organs.
Chop crabs into 4 pieces.

Heat the oil in a saucepan and quickly fry the crab (for about 30 seconds)

In a wok stir fry the garlic with 2 tablespoons of hot cooking oil until the mixture becomes fragrant.

Add a cup of water and the blended pepper and coriander seed mixture.

Add in 1 cup of water and 2 teaspoons of blended white pepper and coriander seeds, and mix well.

Mix the corn flour with a little water and add to the wok.

Add the seasoning and bring to the boil.

Add the crabs, and then cover the wok for about 5 minutes until the crabs are cooked.

Add the spring onions to the gravy and cook for another 2 minutes and serve immediately.