Welcome to ‪@cheftuan‬ Today I will show you how to make arguably the BEST tasting crab dish in the world, Singapore's Black Pepper crab! I am excited to show you this dish.
Don't be intimidated, all you need to do is source the ingredients and follow along. I am using a Dungeness crab for this dish, but feel free to use your favorite crab.
There is a special ingredient in this dish that may be a little difficult for some of you to find and that is fresh curry leaves. I found mine at a local Indian grocer, if you are fortunate enough to live near one, call them and see if they have it available for you.
Also, go check out my blog site and show me some love. I would definitely appreciate it. www.cookingwithcheftuan.com

Singapore's Black Pepper Crab: (serves 2)
2 lbs Dungeness crab, cleaned and I chopped mine to individual leg sections
10-12 fresh curry leaves (3-5 fresh bay leaves and 1 kaffir leaf as a substitute)
2 shallots, finely chopped
1 head of garlic, chopped
1 thumb sized piece fresh ginger, chopped
3 tbsp black peppercorns
1 tbsp coriander seeds
1/2 tbsp ground white pepper
1 tbsp shaoxing wine
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tbsp sugar
3/4 stick of unsalted butter
1/2 C dashi or stock, water (whatever you have available)
cornstarch slurry (3 tbsp water 1 tbsp cornstarch)
2 quarts of canola oil for frying

Garnish:
2 stalks scallions, finely slice on a bias
1/4 C picked cilantro leaves