Pepper Crab      HT  MC  Singapore 25mins

Serves   4      Hot  Seafood   Shellfish  Main Course  Dairy Free  Eggless Asia  Asian


Ingredients
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 garnish


instructions

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. Set aside

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