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.
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More Delicious Recipes:
Chili Crab
Creamy Butter Crab
Chili Crab (Crab in Sour and Spicy Sauce)
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Rowan
Black Pepper Crab Recipe looks amazing. How do I deep fry the crab, and for how long, in the first part? I don’t have a deep fryer, so do I just shallow fry in half an inch of oil? Five minutes? Thanks
Nik Linda
Thanks so much for the recipe. I’ve tried twice and it was super delicious. You can opt to steam the crab first, which I did for my second cooking. Steam it for about 5-10 minutes and you’re done!
Elnie
Thank you for the recipe.
1) For the Salted soy beans, do you use the dry black ones with grains of salt coating it? Or the wet yellowish/brown type?
2) For your black soy sauce, do you use the thick sticky type or the runny black soy sauce?
Thank you.
Rasa Malaysia
Yellowish. Black soy sauce, both can be used.