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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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