Pinoy Style Black Pepper Crab (Alimasag)

2 lbs large mud crabs or prawns, claws cracked, shells removed and cleaned. Drain to dry.
4 tbsp freshly ground black pepper
3 to 4 fresh red chilli, seeded and finely chopped
4 tbsp butter
10 cloves garlic, peeled and chopped
10 slices young ginger
4 tbsp oyster sauce
4 tsp dark soya sauce
4 tsp sugar (optional)
Oil for deep frying

How to cook:

1. Dry-fry* black pepper in a wok or frying pan till fragrant. Remove and keep aside.
2. Deep fry the crabs in a very hot oil till the crabs turn red.
3. Drain and keep the oil aside.
4. Heat a wok, add the butter and when it melts and is hot, add the garlic, ginger and chilli and stir fry for three minutes till the mixture is fragrant.
5. Add the oyster sauce, soya sauce and sugar and stir well before adding the pepper. Stir fry a few seconds on high heat, add the crabs and stir fry one minute. Serve with the garnish.

* DRY FRYING is an old fashioned cooking method where food is stir fried till fragrant in a wok or frying pan without oil.