Black Pepper Crab

Name: Black Pepper Crab
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 3 Tbsp sugar; 100 ml (3½ fl oz) water; Coriander leaves (cilantro); 2 Tbsp sliced bird’s eye chillies (cili padi); 3 Tbsp oyster sauce; 3 Tbsp light soy sauce; 3 Tbsp chopped garlic; Cooking oil for deep-frying; 2 Sri Lankan mud crabs, each about 800 g (1¾ lb); 3 Tbsp black peppercorns; 1 Tbsp white peppercorns; ½ cup curry leaves; 3 Tbsp chopped shallots; 60 g (2 oz) butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Love eating crabs but don’t wanna to spend a bomb on it? Now you can, with our recipe for black pepper crab! This is one of those things that can be bad for you if you have too much of it, BUT like all good things in life, the price you pay is well worth it! Enjoy!

Ingredients

2 Sri Lankan mud crabs, each about 800 g (1¾ lb)
3 Tbsp

Asia
Singapore
Fish course
Pescatarian
South East Asia
Street Food

Method

Clean crabs and remove gills. Cut into quarters. Set aside.
Heat a pan over medium heat and dry-roast black and white peppercorns until fragrant. Using a spice mill, grind peppercorns coarsely.
Heat oil for deep-frying in a wok over medium heat. Add crabs and deep-fry for 3 minutes or until they turn bright red. Remove and drain well.
Drain