Pepper and curry leaf crab

Method

1. Finely grind the dried shrimp to a powder in an electric spice grinder. Set aside.
2. Combine the fermented black beans, soy sauces, sugar and 60 ml water in a bowl and set aside.
3. To prepare the crabs, working with one at a time, turn the crab over so the underside is facing you. Using your fingers, lift the tail flap and pull the outer shell away from the body from the point under the flap. Discard that shell.
4. Cut each crab into quarters using a large, heavy knife. Pull out and discard any feathery gills from the crab pieces, then rinse lightly under cold running water. Dry the crabs on paper towel. In a large wok over medium–high heat, stir-fry the crab quarters in the oil, in 2 batches, for 3–4 minutes or until half cooked. Transfer to a large bowl using a slotted spoon.
5. Discard all but 2 tablespoons of the oil from the wok. Add the shallots, garlic, peppercorns and curry leaves and stir-fry for 1–2 minutes or until fragrant. Add the dried shrimp powder and return the crab to the wok with the butter and the fermented black bean mixture. Cover the wok with a lid and cook, turning the crab once, for 5 minutes or until the crab is cooked through.
6. Serve immediately with fresh curry leaves scattered over the top.