Recipe for Dry Masala Crabs 
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Yield:
1
Ingredients:
Amount Ingredient
1 kg blue flower crabs
----------------- Part (A): Combine these 2 ingredients: ----------------
3 x 4cm piece ginger - pounded
1 tbl turmeric powder
1 cup corn flour or tapioca flour
----------------- Part (B): Ground ingredients: ----------------
10 x shallots
5 clv garlic
2 x cm piece belacan or 1 tsp belacan powder
4 x candlenuts (buah keras)
----------------- Part (C): ----------------
2 x cm piece cinnamon stick
5 x cloves (buah cengkih)
3 x cardamom pods (buah pelaga) - remove the husks and use only the tiny seeds inside
10 x curry leaves
1 x pandan leaf - knotted
2 stalk lemon grass - bruised
----------------- Part (D): Mixed well into a paste: ----------------
1 tsp ground fennel (jintan manis)
1 tsp ground cumin (jintan putih)
3 tbl chillie paste
1/2 cup UHT milk
----------------- Seasoning: ----------------
1/2 tsp salt
1 tbl sugar
Instructions:
Instructions: Method:
CLEAN crabs; pry the shells open and dig out spongy appendages. Trim legs and cut each crab into two. Season crabs with ingredients (A) for 15 minutes. Coat crab pieces with corn flour and deep fry in hot oil until just cooked for 2 to 3 minutes. Dish out and leave on absorbent kitchen paper.

Heat wok with 2 to 3 tablespoon oil and saute ingredients (B) until fragrant. Put in ingredients (C) and fry for 2 minutes over low heat. Add in ingredients (D) and stir-fry well until aroma rises. Add in milk and simmer for 1 to 2 minutes. Add seasoning.

Put in crabs and stir briskly. When crabs are cooked and gravy is thick dish out and serve hot with rice.

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