My mother-in-law bought blue crab at the Asian store and I suggested that we make Singaporean Black Pepper Crab with it. This brings me back my last family trip to Singapore in 2011 when we ate at the popular Long Beach restaurant. This is my first attempt at cooking crab, and my father-in-law was nice enough to prep the live crab for me.
Ingredients:
3 tablespoons Chee Hou sauce – this was in the fridge, so I used this instead of Ketjap manis
5 tablespoons oyster sauce
1/3 cup water
2 kg blue crabs, rinsed and cut in half
2 tablespoons vegetable oil
2 tablespoons butter
3 tablespoons grated ginger
6 garlic cloves, finely chopped
4 teaspoons ground black pepper
4 teaspoons ground white pepper
1/4 teaspoon ground coriander
Procedure:
- Mix Chee Hou sauce, oyster sauce and water together, set aside.
- Heat oil in a large wok, stir fry crab in batches until meat is almost cooked and shell is bright orange. Set aside cooked crab and repeat for all the rest.
- Add butter, ginger, garlic, black and white peppers and ground coriander into the wok and stir fry for a minute.
- Add sauce mixture, bring to a boil and simmer for 2 minutes.
- Return the crab to the wok, toss to coat all pieces with the sauce, and cover to finish cooking.
The final product.
Adapted from http://www.food.com/recipe/singapore-black-pepper-crab-178615