“Rick discovered this dish on his Far Eastern odyssey and there’s no better way to enjoy crab. It’s on a par with our popular Singapore chilli crab dish, but introduces new dimensions of flavour – a perfect dish for the start of summer.”
1kg raw or cooked whole crabs, such as brown crab, mud crab or blue swimmer
1 tbsp kecap manis
1 tbsp Chinese fermented salted black beans, rinsed and chopped
1 tsp palm sugar
Vegetable oil, for frying
5 spring onions, thinly sliced on the diagonal
25g peeled ginger, ﬁnely shredded
15g garlic, ﬁnely chopped
20 curry leaves (about 2 sprigs)
1 tbsp black peppercorns, coarsely crushed
1 medium-hot red chilli, halved lengthways and thinly sliced
To prepare the crabs, follow the instructions on page 42. Mix the kecap manis, black beans, sugar and 3 tablespoons water together in a bowl and set aside. Heat 75ml oil in a large wok. Add the pieces of crab and stir-fry for 3 minutes, until the crab is half cooked. Lift the pieces out into a bowl and pour away
all but 1n tablespoons of the oil.
Return the wok to a medium heat, add 4 of the sliced spring onions, the ginger, garlic and curry leaves and stir-fry gently for
1 minute, taking care not to let anything brown. Add the black pepper and, after a few seconds, the black bean mixture. Return the crab pieces to the wok, turn over once or twice to coat in the mixture, then cover with a lid and leave to cook for 5 minutes
if the crab is raw, 2–3 minutes if using cooked crab.
When the crab is cooked, uncover and add the butter and sliced red chilli to the wok. Turn over once more to coat the crab in the sauce, then spoon onto 1 large serving plate or 2 soup plates, scatter with the remaining spring onion and serve.