Make a rough paste in a pestle and mortar with the coriander, garlic and salt. Remove the garlic skin and add the peppercorns, mix again to a coarse paste.
Clean the crabs by lifting the back sections and scraping out the gills with a spoon. Cut the eyes and mouth off and dry with kitchen paper.
Mix together the 2 flours and then coat the crabs in the flour. Shake off any excess flour and then dip the crabs into the paste.
Heat a wok or saucepan with the cooking oil to 180'C. If you don't have a thermometer drop a cube of bread in to the oil, it should go golden in around 15 seconds if the oil is hot enough.
Fry the crabs a few at a time to avoid the oil temperature dropping too low. Once golden brown, the crabs are ready to serve, Drain onto kitchen paper to absorb any excess oil.
«This method of flavouring and cooking the crab can easily be replicated with thinly sliced pieces of vegetables as a vegetarian alternative.»