Singaporean Black Pepper Crabs

Ingredients:

3 tablespoons kecap manis
3 tablespoons oyster sauce
3 tablespoons caster sugar
2 kg mud crabs
1 1/2 tablespoons oil
1 1/2 tablespoons butter
1 1/2 tablespoons grated fresh ginger
6 garlic cloves, finely chopped
1 -2 red chilli, finely chopped, optional
1 1/2 tablespoons black pepper
1 1/2 teaspoons white pepper
1/4 teaspoon ground coriander
2 spring onions, finely chopped, optional
1/4 cup chopped fresh coriander, optional

1.  Clean, put the crabs to sleep and cook.  Follow steps 1 to 10 here.
2.  Prepare sauce mixture: mix kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.  
3.  Heat oil in wok, add the butter, ginger, garlic, chilli, black and white peppers and coriander; stir fry for 30 seconds.
4.  Add the sauce mixture and stir; bring to a boil, then simmer 2 minutes.
5.  Add in the cooked crabs, toss to coat the sauce for 2 minutes.
6.  Remove from fire and transfer to a serving plate.  Garnish with spring onions and coriander.