Pepper Crab HT MC
Hot Seafood Shellfish Main
Course Dairy Free Eggless Asia Asian
2-3 whole cooked Crabs, washed
4 tbsp freshly ground Black Pepper
4 tbsp Butter
1 tbsp Oil
10 Garlic Cloves, peeled and chopped
10 slices Fresh Root Ginger
3 fresh Red
chillies, deseeded and finely chopped
2 tbsp Oyster Sauce
2 teasp Dark Soy Sauce
2 teasp sugar
Fresh Coriander to
1. Separate the claws from the crabs using a twisting motion and crack them with a crab cracker or hammer, without removing the shells completely. This is so the flavours can penetrate into the claws during cooking.
2. Place the bodies of the crabs on their backs then firmly pull the bodies away from the shells (with the legs still attached).
3. Remove and discard the grey stomach sac and gills then cut the body part into 4 pieces.
4. Heat a small pan
without any oil until very hot then add the pepper and fry until fragrant.
Remove and set aside.
5. Melt the butter
and oil in a wok or large frying pan, add the butter then add the garlic, ginger
and chilli and stir fry for 2-3 minutes.
6. Add the oyster
sauce, soy sauce and sugar and stir well before adding the dry-fried black
pepper. Stir fry a few seconds on a high heat.
7. Add the crabs
and stir fry for 6-10 minutes until heated through. Serve sprinkled
with freshly chopped coriander.
More Crab Recipes |
Seafood & Fish Recipes | General
Fish Prep & Cooking Times
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.