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  • 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   
  • Seasoning   
  • 1 tspn of dark soy sauce   
  • 1 tablespoons of light soy sauce   
  • 1/2 teaspoons of sesame oil   


  1. Place the white pepper and coriander seeds in a blender or mortar and pulp until fine.
  2. Wash and clean the crabs, discarding the lung and other organs.
  3. Chop crabs into 4 pieces.
  4. Heat the oil in a saucepan and quickly fry the crab (for about 30 seconds).
  5. In a wok stir fry the garlic with 2 tablespoons of hot cooking oil until the mixture becomes fragrant.
  6. Add a cup of water and the blended pepper and coriander seed mixture.
  7. Add in 1 cup of water and 2 teaspoons of blended white pepper and coriander seeds, and mix well.
  8. Mix the corn flour with a little water and add to the wok.
  9. Add the seasoning and bring to the boil.
  10. Add the crabs, and then cover the wok for about 5 minutes until the crabs are cooked.
  11. Add the spring onions to the gravy and cook for another 2 minutes and serve immediately.