Heat vegetable oil in a large wok over high heat. Add the cleaned and cracked crabs and stir-fry until they turn red, about 3-5 minutes. Remove and set aside.
In the same wok, add butter. Sauté minced garlic, grated ginger, minced shallots, and coarsely crushed black peppercorns until fragrant, about 2 minutes. Add curry leaves and sliced red chilies if using, and sauté for another 30 seconds.
Add dark soy sauce, light soy sauce, oyster sauce, sugar, sesame oil, and chicken stock to the wok. Bring to a simmer.
Return the stir-fried crabs to the wok. Cover and simmer for 8-10 minutes, allowing the crabs to cook through and absorb the sauce. Stir occasionally.
Stir the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. Serve immediately, garnished with fresh curry leaves or sliced chilies if desired.
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