½cupof corn starch for thickening(mix with about 1/2 cup of water)
Instructions
In a hot wok or large skillet, place the butter, shallots, garlic and saute for 30 seconds
Add both peppercorns and continue to fry for 1 minute. Add in the crab and toss well. Deglaze with water and fill it up just enough to almost cover the crabs
Cover the crabs with a lid and simmer for 2 minutes
Season with salt, dark soy sauce and sugar. Taste and add more salt if needed. Thicken the crab with corn starch solution, cook and stir until thickened. Turn off the heat. Sprinkle the chopped spring onions on top. Serve immediately