Singapore Black Pepper Crab Recipes

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.

Steps:

• Combine oyster sauce, sugar, water, and Kecap manis in a bowl.
• Heat the oil and butter in a wok over medium high heat. Add the garlic, chiles, and ginger and cook until fragrant. Add the black pepper, white pepper, coriander, and green onion and stir fry for 30 seconds.
• Add the oyster sauce mixture to the wok and stir well. Bring to a boil, reduce heat to medium, and simmer for an additional 5 minutes.
• Remove from heat and stir in the fresh cilantro.

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.