Thought to have been created in the 50s at Long Beach Seafood restaurant, Singapore black pepper crab has been a favourite of Singapore street food stalls.
3 Tbsp ABC Kecap manis
3 Tbsps Lee Kum Kee Panda Oyster sauce
1 ½ Tbsp Caster sugar
1KG Raw blue swimmer crabs
1 ½ Tbsps Oil
1 ½ Tbsp Butter
1 ½ Tbsp grated fresh ginger
6 Garlic cloves, finely chopped
1-2 Red Chilli, finely chopped
1 Tbsp Cracked Black pepper
1 Tbsp White pepper
1 Tsp Ground Coriander
½ Cup of Spring onions, finely chopped
¼ Cup of Fresh Coriander
1. Add kecap manis, oyster sauce, sugar and 3 Tbsp water in a small bowl, mix together and set aside.
2. Pull back the apron of each crab, remove the top shell, then intestines and feathery gills. Rinse quickly.
3. Cut each crab into quarters and crack the legs gently (use a meat mallet) so that the flavours can enter.
4. Heat the oil in a large wok over high heat, add the crab pieces and stir fry in batches until the shell is in bright orange and the meat almost cooked (about 5 minutes). Remove from wok and repeat until all cooked.
5. Add the butter, ginger, garlic, chilli, black and white pepper and ground coriander to the wok, stir fry it for 30 seconds.
6. Add the sauce mixture and stir, bring it to boil, then simmer for 2 minutes.
7. Return the crab to the wok and toss to coat in the sauce.
8. Cook for another 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
9.Dish up and serve hot.
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