Recipe

Singapores Spicy Black Pepper Crab Recipe

	Twotong / All my dishes 1 year, 5 months ago This is a scrumptious dish that combines butter with lots of garlic, oyster sauce, ginger and fragrant, crushed black pepper to create this delicacy . The recipe is also ideal for prawns. Prep:15m Cook:20m Servings:8	Twotong
	singapore hot spicy pepper crab

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jenniferby

bluewatera

Ingredients

2 lbs large mud crabs, claws cracked, shells removed and cleaned. Drain to dry.

4 tbsp freshly ground black pepper

3 to 4 fresh red chilli, seeded and finely chopped

4 tbsp butter

10 cloves garlic, peeled and chopped

10 slices young ginger

1 to 2 tbsp oyster sauce

2 tsp dark soya sauce

2 tsp sugar (optional)

Coriander leaves to garnish

Oil for deep frying

Directions

Fry the black pepper in a wok or frying pan (without oil) 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, soya 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.

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