Black Pepper Crab Legs Singapore Style

"This quick stir-fry is sure to please any crab aficionado who likes it spicy."
 
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Ready In:
45mins
Ingredients:
9
Serves:
2-4
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ingredients

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directions

  • Pulse peppercorns in a spice grinder until coarsely ground and set aside. Place garlic, turmeric, ginger, salt, and 2 tbsp water in a food processor. Puree into a smooth paste and transfer to a bowl. Stir in reserved pepper.
  • Heat oil in a 14 inch wok or large skillet over medium-low heat. Add paste and cook, stirring occasionally, until fragrant and paste begins to separate (10 minutes).
  • Increase heat to medium-high. Add crab all at once and 3/4 cup water and bring to a boil.
  • Cook, stirring constantly, until crab shells are bright red and meat is heated through (5–7 minutes). Serve immediately.

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