| • | Wash the crabs, pry the shells open and dig out spongy appendages.
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| • | Trim the legs and cut each crab into two parts.
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| • | Season crabs with ginger, turmeric powder and flour for about 15 minutes.
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| • | Coat crab pieces with corn flour and deep fry in hot oil till just cooked for about 2 to 3 minutes.
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| • | Dish out and leave them on absorbent kitchen paper.
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| • | Make a fine paste of ground fennel, ground cumin, chillie paste and milk.
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| • | Grind shallots, garlic, belacan and candlenuts.
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| • | Heat wok with 2 to 3 tablespoon oil and fry this ground mixture till fragrant.
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| • | Add cinnamon stick, cloves, cardamom pods, curry leaves, pandan leaf and lemon grass.
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| • | Fry for about 2 minutes on low heat.
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| • | Combine the fennel paste with it and stir-fry well till aroma rises.
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| • | Add the rest of the milk and simmer for about1 to 2 minutes.
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| • | Add salt, sugar and black pepper powder, and mix well.
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| • | Now Put in crabs and stir rapidly.
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| • | Remove it from the heat, when crabs are cooked and gravy is thick. |
