Singapore Peppery Crab


1 kg (2 1/4 lb) 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    
240 ml (1 cup) of water    
1 tspn of dark soy sauce    
1 tablespoons of light soy sauce    
1/2 teaspoons of sesame oil    


Place the white pepper and coriander seeds in a blender or mortar and pulp until fine.
Wash and clean the 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.