Black pepper crab. Black pepper crab is one of the two most popular ways that crab is served in Singaporean cuisine. It is made 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.
Love eating crabs but don't wanna to spend a bomb on it?
Now you can with our black pepper crab recipe!
This is just one of those things which can be bad.
You can have Black pepper crab using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Black pepper crab
- It's 1 of mud crab (1kg).
- You need 2 tablespoons of black pepper.
- Prepare 3 tablespoons of unsalted butter.
- You need 3 cloves of garlic.
- You need 1 of small onion.
- It's 1 tablespoons of oysters sauce.
- It's 1/2 tablespoons of sugar.
- You need 2 tablespoons of water.
- It's of Salt.
Dry-fry* black pepper in a wok or frying pan till fragrant. The crabs taste best if they are deep fried in very hot oil first - deep fry on all sides till the crabs turn red. Whatever the reasons, black pepper crab has great personality - it's gutsy, full-flavoured and a fun dish to eat. While Singapore and Malaysia bicker over which country is the source of this dish.
Black pepper crab step by step
- Prepare the black pepper by pounding them with a mortar and pestle. Make sure they are slightly coarse, not powdery..
- Heat up a wok with the butter. Saute the garlic and onion for 1 minute before adding the black pepper..
- As soon as you smell the peppery aroma, add the crab into the wok and stir to combine well with the black pepper..
- Add the oyster sauce, sugar, water and stir continuously to blend well with the crab. Turn the heat to medium. Cover.
Add the black pepper and stir-fry the mixture for a few seconds, then stir in the black bean mixture. Return the partially cooked crab pieces to the wok and stir until coated in the mixture. Spicy black pepper crabs Two crabs cooked in black pepper sauce served on a white plate. A typical black pepper crab dinner in Southeast Asia, served at a hawker centre along the road. Singaporeans are proud of their chili crabs and black pepper crabs.
