Singapore Pepper Crab Recipe

Singapore Pepper Crab Recipes

Ingredients :

2kg (4 lb 8 oz) blue swimmer crabs

2 tbsp dark soy sauce

2 tbsp oyster sauce

1 tbsp grated palm sugar or soft brown sugar

1-2 tbsp peanut oil

150g (5.5 oz) butter

2 tbsp finely chopped garlic

1 tbsp finely chopped fresh ginger

1 small red chili, seeded and finely chopped

1.5 tbsp ground black pepper

1 spring onion (scallion), green part only, thinly sliced on the diagonal

Method :

Wash the crabs well with a stiff brush. Pull back the apron and remove the top shell from each crab (it should come off easily and in one piece). Remove the intestine and the grey leathery gills. Using a large sharp knife, cut the crab lengthways through the centre of the body to form two halves with the legs attached. Cut each half in half again, crossways. Crack the thicker part of the legs with the back of a heavy knife or crab crackers to allow the flavor to get into the meat and make it easier for your guests to break them open to access the crab meat.

Combine the soy sauce, oyster sauce and palm sugar in a small bowl. Heat a wok to very hot, add 1 tbsp of the oil and swirl to coat the side of the wok. When the oil is just starting to smoke, add the crab pieces in a few batches, stir-frying over over high heat for 4 minutes, or until the shells turn bright orange all over, using a little more oil if needed. Remove from the wok.

Reduce the heat to high, add the butter, garlic, ginger, chili and pepper and stir-fry for 30 seconds, or until fragrant, then add the soy and oyster sauce mixture and simmer for a further minute, or until glossy. Return the crab to the wok, cover, and cook, stirring every minute for 4 minutes, or until the crab is cooked through. Sprinkle with spring onion and serve immediately with rice, accompanied by small bowls or warm water to wash off sticky fingers.

Notes - The seeds and membrane contribute most of the heat in chilies, so don't remove them if you prefer a spicier sauce. This dish is very rich. In Singapore, this crab is served with paper bibs as it is very messy to eat - a paper towel or napkin will do just as well.

Variation - You can use any variety of raw crab for this recipe.

Serves 4

#Ads - Get the above cooking ingredients here at discounted price

More Singapore Recipes

Copyright 101 Cooking Recipes | All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy