| Crab / Ketam Nipah | 700 gram |
| Holland Onion | 2 pieces |
| Garlic | 5 cloves |
| Chili Sauce | 5 tablespoons |
| Tomato Sauce | 3 tablespoons |
| Oyster Sauce | 1 teaspoon |
| Salt | A pinch |
| Chili Flakes | 2 tablespoons |
| Lemon Juice | 1 teaspoon |
| Red Chili | 1-2 pieces |
| Celery | Garnishing |
Clean the crabs with water and lemon juice.
Coat the cleaned crabs with tumeric powder and deep fry the crabs until it turns to golden colour.
Using 2 tablespoons from the previous fried pan, sauťe diced Holland onion and smashed garlic. Make sure you don't burn them.
Add thin slices of red chilis.
Add the chili sauce, tomato sauce and the oyster sauce. Add salt to your own preferences.
Add chili flakes To your own preferences. Squeeze a fresh lemon juice into the gravy. Add raw onion cuts into rings.
Pour the gravy on top of the fried crabs. Garnish with celery. Serve.