| • | Wash the crabs, pry the shells open and dig aside spongy appendages.
|
| • | Trim the legs and cut down each crab into 2 parts.
|
| • | Season crabs with ginger, turmeric powder and flour for about 15 minutes.
|
| • | Coat crab pieces with corn flour and deep fry in red-hot oil until only cooked for about 2 to 3 minutes.
|
| • | Dish aside and leave only them on absorbent kitchen paper.
|
| • | Make a fine paste of ground fennel, ground cumin, chillie paste and milk.
|
| • | Grind shallots, garlic, belacan and candlenuts.
|
| • | Heat wok with 2 to 3 tablespoon oil and fry this ground mixture until fragrant.
|
| • | Add cinnamon stick, cloves, cardamom pods, curry leaves, pandan leaf and citrus limon grass.
|
| • | Fry for about 2 minutes on low heat.
|
| • | Combine the fennel paste with it and stir-fry well until aroma rises.
|
| • | Add the remain of the milk and simmer for about1 to 2 minutes.
|
| • | Add salt, sugar and black pepper powder, and mix well.
|
| • | Now Put in crabs and stir rapidly.
|
| • | Remove it from the heat, when crabs are cooked and gravy is thick.
|
