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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Black Pepper Crab and Chilli crab are the two most popular ways that crab is served in Singapore . The black pepper crab is cooked in a thick black pepper gravy . Here , I used the flower crab instead of the usual hard shell Srilankan crabs . Ingredients:
1 kilo crab , halved into 2 and the legs cracked abit |
frying oil |
some butter |
1 tbsp ginger |
1tbsp garlic |
4 green chilli , sliced |
2 tbsp dark soy sauce |
1 tbsp light soysauce |
2 tbsp oyster sauce |
1 tbsp peppercorns , cracked/crushed |
Directions:
1. In a wok , stir fry the crabs , 4 pieces at a time until they turn pink .
2. Remove from fire and set aside .
3. Drain the oil .
4. Heat some butter in the same wok .
5. Add the ginger , garlic and chilli .
6. Stir fry until slightly brown .
7. Add the sauce and mix well .
8. Add the crabs and continue frying .
9. Sprinkle the pepper and mix well .
10. Close and simmer for 5 mins .
11. Serve HOT .
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