Black Pepper Crab Legs Singapore Style

• 6 tablespoons whole black peppercorns
• 8 garlic cloves, roughly chopped
• 1 piece turmeric, peeled thinly sliced (7 1/2 inches) or 6 teaspoons ground turmeric
• 1 piece ginger, peeled thinly sliced (3 inches)
• salt, to taste
• 2 tablespoons water
• 3 tablespoons peanut oil
• 3 lbs precooked king crab legs or 3 lbs precooked snow crab legs, defrosted if frozen
• 34 cup water

1. Pulse peppercorns in a spice grinder until coarsely ground and set aside.
2. Place garlic, turmeric, ginger, salt, and 2 tbsp water in a food processor.
3. Puree into a smooth paste and transfer to a bowl.
4. Stir in reserved pepper.
5. Heat oil in a 14 inch wok or large skillet over medium-low heat.
6. Add paste and cook, stirring occasionally, until fragrant and paste begins to separate (10 minutes).
7. Increase heat to medium-high.
8. Add crab all at once and 3/4 cup water and bring to a boil.
9. Cook, stirring constantly, until crab shells are bright red and meat is heated through (57 minutes).
10. Serve immediately.

whole black peppercorns, garlic, turmeric, ginger, salt, water, peanut oil, crab, water

Taken from www.food.com/recipe/black-pepper-crab-legs-singapore-style-511416 (may not work)