Singapore Black Pepper Crab

Recipe by JustJanS
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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