Sri Lankan Kakuluwo Theldala (Pepper Crab)

Ingredients:

1 kg Sri Lankan Crab

3 tbspn white pepper

1 tspn coriander seeds

1 tbspn minced garlic

1 stalk spring onion (cut into 1 inch section)

1/2 tbspn cornflour

Seasoning:

1/4 tbspn dark soy sauce

1 tbspn light soy sauce

1/2 tspn sesame oil

Cooking Instructions:

Blend white pepper and coriander seeds in a blender until fine. Wash and clean crabs, discards lung and organs. Chop crabs into 4 pieces. Scald crabs in 250g of hot cooking oil for about 30 secs. Remove from wok. Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant. Add in 1 cup of water and 2 tspn of blended white pepper and coriander seeds, and mix well. Add seasoning and 1 tbspn of cornflour solution. Bring to a boil. Add crabs and cover the wok. Cook for 5 minutes or until crabs are cooked. Remove the crabs from wok. Add sectioned spring onion into gravy and stir-fry for 2 minutes. Serve hot.

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