My lips tingle just thinking about the spicy black pepper sauce that clings to this crab. Each time I make it, it brings back memories of “al fresco” dining on Singapore’s east coast, where restaurants straddle the seashore. Uncompromisingly fresh crab is essential here: alive and kicking are the qualifiers. If that’s not available, choose shrimp as an alternative. If you do, split the shrimp shells up the back, devien them, and shorten the recipe cooking time. This recent addition to Singapore’s culinary cache uses butter in to soften the black pepper and garlic edge. I like to add
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