Estimated cooking time: 20 minutes
This excludes the time needed to kill, clean and cut up the crabs —
which takes the longest time, as much as 45 min, depending on your skills.
||4 small or 3 medium sized crabs
||1 1/2 garlic bulb, or about 20 cloves (vary to taste)
|Grounded black pepper
||about half a bottle
||1/2 to 1 stalk, preferably with leaves
|Fresh red chilli, large
||1 or 2 pieces depending on taste
|Light soya sauce
|Oil for frying
|Butter or margarine
||about 3 or 4 tablespoons
- Kill, clean, and chop the crabs up into suitable bite sizes. Then put them in a large basin or container.
- Sprinkle the bottle of grounded black pepper liberally over all the crab parts.
- Pour the light soya sauce over the exposed meaty chunks of the crab flesh. Take care not to soak the less fleshy parts (e.g. the inside of the shell) with too much soya sauce or that part will be too salty.
- Leave them aside to marinade.
Preparing the ingredients
- Take all the garlic and dice them up into small pieces. They need not be chopped up too finely. Put them in the dry wok.
- Take a stalk of celery and cut it into one-inch length pieces. Then slice the pieces lengthwise into thin slices. Put them aside.
- As for the fresh chilli, give them a rinse, then dry them. The drying will reduce the smarting effect of the hot chilli. Next slice them open and remove all the seeds. After that, cut them up in half and slice the halves into thin slices. Put them aside.
- Put cooking oil in the wok together with the diced garlic. Heat up the wok.
- Stir constantly. After a few swirls, put the chilli pieces in as well.
- Again stir the ingredients well. When the garlic begins to turn a little brown, add in all the crabs, and stir well. (If there is too much soya sauce water in the container, throw them away. We don't want a soggy dish. But a little liquid is fine. The crabs, being just cleaned, are also wet and produce water which adds to the water in the container.)
- As you stir, if there is too little liquid or oil in the wok and it starts to stick, add a little more oil. (Not too much, just enough to make it not stick to the sides. We will be adding some butter later.)
- If there is not enough pepper in the mixture, sprinkle more grounded black pepper into the mix.
- Keep stirring and turning the ingredients over. Then cover the wok to speed up the cooking once you have ensured that there is sufficient liquid to keep it from sticking to the sides.
- After a few minutes, remove the wok cover and see if the crabs are cooked. If they are nearly done, add in the butter and mix it well with the rest of the ingredients in the wok. Then cover the wok again.
- After a short while, remove the cover and inspect the crabs again. If they are cooked, throw in the celery slices and mix them well with the crab parts. When the celery is just cooked, turn off the fire.
- Serve the crabs on a nice big plate. Bon appetite!