South Indian Pepper Crab Recipes
SINGAPORE BLACK PEPPER CRAB
From the cookbook Spice It - given to me recently as a present by my ex husband! I have developed a real love of crabs and am pretty handy at catching and dispatching of them now days. It's a great way to fill in a few hours: catching, cooking, cleaning and picking or eating them and makes me feel like a real "hunter and gatherer"!
Provided by JustJanS
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
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