SAUCE:

• 6 Tablespoons of Whole Black Peppercorns
• 2 Tablespoons of Whole White Peppercorns
• ½ Cup of Butter Unsalted
• ¼ Cup of Oyster Sauce1 Tablespoons of sugar
• 2 Tablespoons of Fish Sauce
• 3 cloves of garlic
• 3 Red bird’s eye chilies
• 3 Tablespoons of cooking oil
• ½ Cup chicken stock
• Corn starch (if needed)

Toast the peppercorns (black and white) lightly over medium heat and add the butter to the pan. Without burning the butter, continue to toast the peppercorns in the butter until it is aromatic. Blend with a hand blender or a mortar/pestle. Pound the garlic and chilies together with a mortar and pestle into a paste and fry with oil until fragrant. Add the peppercorn paste and cook until smoky, stir in all the seasoning and taste. Adjust sugar level if too spicy. Use the chicken stock to achieve desire consistency, if the sauce is too thin, use the corn starch to thicken. (Should be thick enough to coat the back of a spoon) 

CRAB:

• 1 2lb -3lb crab
• 1.5 Cup of corn starch
• 1.5 Cup of water
• Green onion slices
• Ginger julienne
• Coriander leaves 

Clean and butcher the crab, save the top shell and cut the legs into 4 pieces.

Make a slurry with the corn starch and water, (should resemble the consistency of thick cream) coat the crab with the slurry and fry at 350 degrees for 2 – 4 minutes. Remove from the fryer and stir fry in the wok with black pepper sauce and all the garnish (green onion, ginger, coriander).