Singaporean Pepper Crab
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 907.18 g large crabs, claws cracked, shells removed and cleaned. Drain to dry
- 59.16 ml fresh ground black pepper
- 4 fresh red chilies, seeded and finely chopped
- 59.16 ml butter
- 10 garlic cloves, peeled and chopped
- 10 slice young gingerroot
- 29.58 ml oyster sauce
- 9.85 ml dark soy sauce
- 9.85 ml sugar (optional)
- coriander leaves (to garnish)
- chopped green onion (to garnish)
- oil (for deep frying)
directions
- Dry-fry black pepper in a wok or frying pan till fragrant. Remove and keep aside.
- The crabs taste best if they are deep fried in very hot oil first – deep fry on all sides till the crabs turn red. Drain and keep the oil aside.
- Heat a wok, add the butter and when it melts and is hot, add the garlic, ginger and chilli and stir fry for three minutes till the mixture is fragrant.
- Add the oyster sauce, soy sauce and sugar and stir well before adding the pepper.
- Stir fry a few seconds on high heat, add the crabs and stir fry one minute. Serve with the garnish on steaming hot rice.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.