1kg flower crab
2 tbsp oil
5 cloves garlic, peeled and crushed
1/2 onion, peeled and shredded
10g shredded ginger
curry leaves from 5 sprigs
2 red chillies, halved and seeded
2 green chillies, halved and seeded
3 tbsp curry powder
1 tsp salt
1 Rinse flower crab and remove its innards. Open crab shell and halve its body.
2 Heat oil in a wok. Fry garlic, onion and ginger till fragrant.
3 Add curry leaves, red chilli and green chilli to stir-fry briefly.
4 Add flower crab and stir-fry for about 3 minutes. Add water and cook for about 15 minutes till gravy has almost dried up.
5 Season with curry powder and salt.
1 The flower crab can be substituted with ordinary mud crab – the appearance and taste would be just as nice.
2 Halve 3 to 4 chilli padi then stir-fry together. This will increase the spiciness.