Black Pepper Crab

Preparation time

20 Minutes

Cooking time

20 Minutes

Serves

4

Probably one of Singapore's best known dishes, this black pepper crab will make you wonder why you haven't started making it at home earlier.

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Chunks of crab are smothered in a sweet and salty black pepper sauce that goes perfectly with deep-fried buns.

Ingredients

2
Mud Crabs
250
millilitres
Vegetable Oil
35
grams
Black Peppercorns
, lightly crushed
4
cloves of
Garlic
, sliced or chopped
5
centimetres
Ginger
, peeled and sliced
1/2
bunch of
Spring Onions
, sliced
2
Red Chillies
, long, thinly sliced
60
millilitres
Soy Sauce
60
millilitres
Oyster Sauce
2
teaspoons
Caster sugar
80
grams
Butter
, chopped
125
millilitres
Chicken Stock
1
bunch of
Coriander

Directions

To prepare crabs, break off tail flaps on the underside and discard. Carefully pull off back shells and reserve. Remove ‘dead man’s fingers’ (soft gills) and discard, then rinse and discard stomach sac.
Cut each crab in half lengthwise, then crack large claws to ensure they cook through. Pat crabs dry using paper towel.
Heat oil in a wok over high heat.
Add crabs in batches and cook, turning occasionally, for 2 minutes or until just before cooked through. Using tongs, remove crabs and drain on paper towel.
Remove half the oil from wok and discard. Add peppercorns, garlic, ginger, half the spring onions and half the chillies to the wok and cook, stirring, for 1 minute or until fragrant.
Add soy sauce, oyster sauce, sugar, butter and chicken stock, and simmer for 1 minute.
Return crab to wok and simmer, turning occasionally, for a further 4 minutes or until sauce has reduced.
Top with remaining spring onions, chillies and coriander leaves, and serve immediately.

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