Black pepper crab is one of the two most popular ways that crab is cooked in Singapore. It is served with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is not cooked in a sauce and therefore has a dry consistency.
Method: (Serves: 4)
- 2 kg/4 lb 6 oz Blue swimmer crabs
- 450 ml/15 fl oz vegetable or light olive oil
- 150 g/5 1⁄3 oz butter
- 100 g/3½ oz garlic, peeled and crushed
- 1 teaspoon black peppercorns, crushed
- Salt to taste
- Fish sauce to taste
For the marinade:
- ½ teaspoon black peppercorns, crushed
- 3 tablespoons light soy sauce
- 1 tablespoon sugar
Method:
Clean crabs and cut into quarters. Remove claws.
Combine ingredients for marinade. Add crabs and leave to marinate, refrigerated, for at least I hour.
Heat oil in a wok and deep-fry marinated crabs until shells turn red. Remove and drain. Keep warm.
In another wok, melt butter and fry garlic. Add black peppercorns and heat, then add crabs and stir to coat with sauce. Season with salt and fish sauce to taste. Dish out and serve hot.
Summary
Recipe Name
Black Pepper Crab Recipe
Published On
Average Rating
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