Singapore Black Pepper Crab Recipes
SINGAPORE BLACK PEPPER CRAB
Make and share this Singapore Black Pepper Crab recipe from Food.com.
Provided by cinq1774
Categories Crab
Time 50m
Yield 1 crab, 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean the crab and cut into pieces. Lightly crack shells to allow sauce to be absorbed.
- Heat oil in a large pan over high heat. Add in crab pieces and fry for 3 minutes Remove crab, set aside and drain off excess oil.
- Heat the pan again and fry shallots, garlic and red chilli until fragrant, then add butter and ground black pepper.
- Stir in the crab, soy sauce, oyster sauce, sugar and water. Simmer for 10 minutes on medium heat, until the crab is fully cooked.
- Serve with sauce drizzled over.
Nutrition Facts : Calories 517.7, Fat 26.1, SaturatedFat 6.3, Cholesterol 205.3, Sodium 1618.5, Carbohydrate 11.3, Fiber 1.2, Sugar 1.3, Protein 58.1
SINGAPORE BLACK PEPPER CRAB
From the cookbook Spice It - given to me recently as a present by my ex husband! I have developed a real love of crabs and am pretty handy at catching and dispatching of them now days. It's a great way to fill in a few hours: catching, cooking, cleaning and picking or eating them and makes me feel like a real "hunter and gatherer"!
Provided by JustJanS
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
- Pull back the apron of each crab, remove top shell, then intestines and feathery gills. Rinse quickly.
- Cut each crab into quarters and crack the legs gently (I use a meat mallet) so the flavours can enter.
- Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about 5 minutes). Remove and repeat until all is cooked.
- Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.
- Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
- Return the crab to the wok and toss to coat in the sauce.
- Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
- Serve at once.
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- Add the water and crab pieces and raise the heat to medium-high. Stir-fry the crab pieces, stirring them constantly with the spatula to combine them with the flavoring paste and to prevent scorching, until the crab pieces are hot and their surface is evenly coated with the flavoring paste, about 5 minutes.
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- In a large wok, deep fry the crabs over high heat in quick succession. Do this a little at a time so as to maintain the high heat in the oil. Cook for 4 to 5 minutes till the crabs turn red.
- Heat the wok on a low heat with butter and add in shallots, garlic, salted soy beans, dried shrimps, black pepper, curry leaves and the chopped chilli padi.
- Add crab and the remaining ingredients except coriander leaves. Stir well until all the crabs are coated with the black pepper sauce. Taste.
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