1. Pulse peppercorns in a spice grinder until coarsely ground and set aside. Place garlic, turmeric, ginger, salt, and 2 tbsp water in a food processor. Puree into a smooth paste and transfer to a bowl. Stir in reserved pepper. 2. Heat oil in a 14 inch wok or large skillet over medium-low heat. Add paste and cook, stirring occasionally, until fragrant and paste begins to separate (10 minutes). 3. Increase heat to medium-high. Add crab all at once and 3/4 cup water and bring to a boil. 4. Cook, stirring constantly, until crab shells are bright red and meat is heated through (5–7 minutes). Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
