Dry-fry* black pepper in a wok or frying pan till fragrant. Remove and keep aside. The crabs taste best if they are deep fried in very hot oil first – deep fry on all sides till the crabs turn red. Drain and keep the oil aside. For soft shelled crabs, pat the crabs dry, cut each crab into four, coat with flour and deep fry till golden browned and crispy.
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.
Add the oyster sauce, soya sauce and sugar and stir well before adding the pepper. Stir fry a few seconds on high heat, then 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 until fragrant in a wok or frying pan without oil.