Black Pepper Crab Recipe
Black Pepper Crab recipe – It’s over-the-top delicious and as good as (if not better than) what you get from restaurants. A must-try.
3 fresh mud crabs (about 1 lb each)
Oil for deep frying
2 tablespoons butter
2 shallots, thinly sliced
2 cloves garlic, very finely chopped
1 tablespoon salted soya beans, mashed
2 tablespoons dried prawns, roasted and ground
2 tablespoons black pepper, ground coarsely
1/2 cup curry leaves
10 red or green bird’s-eye chilies, chopped
2 tablespoons black soy sauce
3 tablespoons sugar
2 tablespoons oyster sauce
Heat a wok, melt butter and put in shallots, garlic, salted soy beans, dried prawns, black pepper, curry leaves and chilies. Saute till fragrant, then add crab and the remaining ingredients. Cook for 5-10 minutes until the crab is done.
I was going to feature my third recipe using red bean paste today, but I changed my mind because I have a dish which is way more interesting to share–black pepper crab!
The crab is all happily mingled with loads of butter, dried shrimp, aromatic curry leaves, bird’s-eye chilies, and other seasonings. Black pepper crab to Malaysians is like chili crab to Singaporeans (in my opinion); ask any Malaysian and I am sure they have had their fair share and taste of this wonderful black pepper crab dish…
This black pepper crab recipe is adapted from Authentic Recipes from Malaysia. (If you are serious about Malaysian food, this is the cookbook you should buy.) It’s over-the-top delicious and as good as (if not better than) what you get from restaurants. A must-try.