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.
Cook’s note: I used stone crab (pictured above) for this recipe because I just love the big, juicy, and succulent claws of stone crabs, and this back pepper crab recipe is perfect for those claws!
(Source: Authentic Recipes from Malaysia)
This is a real Malaysian dish, starting with mud crabs and Chinese seasonings, adding Indian black pepper and curry leaves, enriching the flavor with butter and then tossing in Malay bird’s-eye chilies for a knock-out result.
Ingredients:
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
Method:
Clean the crabs and cut in half, discarding the spongy “dead man’s fingers.” Smash the claws with a cleaver to allow the seasonings in. Deep fry the crab until half-cooked, drain and set aside.
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.
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{ 27 comments… read them below or add one }
I remember tasting this on one of our first nights in KL. It was a spectacular riot of taste, and your wonderful photo brings it all back to me.
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Can’t wait for the recipe! That looks goooood! I’m at the edge of my seat here :)
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truly sedaps!!!
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Wah! This is a male version kah? I prefer the female version with the roe. Shiokalingam!
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Singapore also got black pepper crabs leh…but good ones may not be as easy to find as in M’ysia. I know one super yummy one – next time you come Singapore (when I’m there), I’ll bring you there. :D
Where you get the stone crabs?
I don’t mind having this additional dish before the 3rd red bean paste dessert :p
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I need to come visit your home next time! No more restaurants! I eat at RM’s house!
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woot.. crabby!!!! absolutely my favourite….
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I should buy this book…or not, because your blog is here !!! With so nice picture, sound that it is even better ;-) Just amazing pictures, as always, I’m a fan of this technique !!!! Bravo ! cheers
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Err.. don’t think I’ve eaten this before. *shy*
Looks so yummylicious. Sadly I oni know how to eat – do not know how to prepare these crustaceans.
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See this is why I love your blog so much. The dishes you turn out are simply amazing. And the photos, they make my tummy growl! :)
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Oh… I love this dish! I tried it for the first time in S’pore 2 years ago… it is so good!
Ciao.
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RM,Your pepper crab looks so good, I so wanna have some now!
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butter and curry leaves, that’s the bomb!
It should work with dungenness crab too, eh?
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I am heading to Guyana soon where one can get fresh, live crabs! Thanks for this dish, definitely a must try.
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Can regular ol’ blue crabs be substituted for this? Is there much of a flavor difference with mud crabs and other crabs you can find in markets?
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Ooohhh…black pepper crab…drooling.
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I have that cookbook too! Love your pictures – YUM!
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I think it’s a crime that I haven’t had this, you need to invite me over.
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Lydia – I am glad that you have tasted this dish before…now you can prepare it at home. :)
Joey – LOL. Recipe posted.
Babe – yes, very sedap.
Pablo – I also prefer the female version, but this male had giant claws. ;P
Tiga – that’s because Singaporean food is basically Malaysian food mah. :P Eeerrr, I think you will disagree, LOL, but I think it’s true since we share similar roots. Also, I heard a lot of chefs in Singapore are actually from Malaysia, since Singaporeans are all very educated and do not want to be chefs? I got the stone crab from 99 Ranch.
Steamy – of course, anytime.
Meiyen – me too. My favorite.
Claude – you should buy the book, it’s really worth it, or you can wait for me when I publish my own cookbook…muahahhaha.
Tummy – sure? Aiyo, next time you must try…maybe Tambun has it, I am sure they have.
Christine – thanks…you are too sweet. :)
Orchidea – yes, very good, plus in Singapore you can get huge Sri Lanka crabs which Malaysia don’t import, I don’t know why?!
For the love of food – have you tried this before while in Malaysia? I am sure you did.
Nate 2.0 – yes, dungenness works just fine.
Cynthia – yes, a must-try. Wow, have a great trip to Guyana. :)
Marvin – blue crab works too, but bigger crabs work better. The thing about blue crab is that it’s sweet, but not much meat. Different crab tends to taste different, but not too much. Dungenness crab will work perfectly fine for this recipe.
Cooking Ninja – hehe, where is the tissue paper?
East Meets West – cool. It’s a wonderful cookbook.
Brilynn – oooh, you will have to try this…really.
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I looove crab but I’m always too lazy to cook it – so much work! Your black pepper crab has inspired me to cook crab again…only hmm…I don’t know if I’ll be able to find crab in Frankfurt! I can’t see Germans eating crab!
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Wow look at those claws! I’ll have to try this recipe, it looks too delicious to pass up!
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Wow! I’m no great cook – but the pix sure inspired me to give this recipe a try….
I’ve also emailed you to ask about a recipe for ‘Fried Soft-Shell Crabs with Salted Egg Yolks’.
I’m aka ‘Helen Tang’
Many thanz……
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I remember having this dish on my last trip to singapore. And I absolutely loved it. I have been searching for this recipe in the internet for sometime now. Cant wait to try this one!!!!!
Many Thanks!
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thanks for the recipe -looks great. what are salted soya beans
- black beans? or yellow beans
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“Peppery concubines,” eh? Sounds spicy… (^_~)
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Wah! Black Pepper Crab
My favourite. I am from Penang too.
Teng
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That black pepper crab looks yummy. I like the idea of using butter and curry leaves for this black pepper crab recipe.
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