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.
How Many Calories per Serving?
This recipe is only 308 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Black Pepper Crab
- 3 fresh mud crabs (about 1 lb. (0.2 kg) 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
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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?
Yellowish. Black soy sauce, both can be used.
I’ve been making this Sauce for many years with Black Salted Soybeans and Kecap Manis/Sweet Soy Sauce. Usually using as a Marinade for grilling Shrimp on skewers. I used the yellow Salted Beans also depending on what I could get, great either way?