YIf you’re in Singapore and you want crab, it’s either Black Pepper Crab or Chilli. I did a terrific simple Chilli Crab in The Great Aussie Barbie Cookbook, and a lovely complex one in The Great Aussie Asian Cookbook, so let’s have a crack at Black Pepper Crab for a change. It’s a surprisingly straightforward dish, with ginger, garlic, dark and light soy, oyster sauce and, of course, the pepper – nothing exotic at all. If you were in Singapore, there’s a good chance the crab would be deep-fried as the first stage of cooking, but we’ll go for a slightly healthier approach. Don’t forget to select heavy crabs – the ones with plenty of meat in them. – see below.
Black Pepper Crab
LEVEL OF SKILL
PREPARATION
COOKING TIME
NUMBER OF SERVINGS
Peppered!!
INGREDIENTS
¹⁄³ cup (80 ml) neutral oil
1 large (1–1.5 kg) mud crab or 3 very large blue swimmer crabs, cleaned and cut into 6 pieces, shells and claws cracked with the back of a cleaver
50 g butter
4 cloves garlic, crushed or very finely chopped
3–4 cm piece ginger, peeled and grated
1 green chilli, seeded and very finely sliced (more to taste)
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
1 heaped tablespoon freshly ground black pepper
2 tablespoons water
large handful of coriander leaves, roughly chopped
METHOD
1. Heat the oil in a lidded wok over high heat until hot, then, working in batches, add the crab pieces. Stir-fry the crab for 5 minutes until the shells turn orange – don’t worry that the meat inside isn’t cooked. Remove the crab to a large bowl and set aside.
2. Pour off all but 1 tablespoon of oil from the wok. Add the butter and, when melted, add the garlic, ginger and chilli. Cook over high heat for about 30 seconds until the mixture becomes aromatic, then add the oyster and soy sauces and the sugar.
3. Return the crab to the wok and stir well to coat with the sauce, then sprinkle over pepper and water, stirring again to coat. Bring to the boil and put lid on wok then reduce to a simmer. Simmer for 5–10 minutes until the meat is opaque, shaking the wok regularly to make sure the crab pieces cook evenly.
4. Once cooked, transfer to a serving platter and spoon the juices over. Top with coriander and serve immediately.
More Recipes
Black Pepper and Maple
Lamb Cutlets
Jerk Chicken Wings
Quail Yakitori with
Radicchio Salad
Lamb Racks with
Roasted Baby Carrots
Copyright © 2019 Tucker Barbecues Recipes
Black Pepper Crab
LEVEL OF SKILL
PREPARATION
COOKING TIME
NUMBER OF SERVINGS
Peppered!!
If you’re in Singapore and you want crab, it’s either Black Pepper Crab or Chilli. I did a terrific simple Chilli Crab in The Great Aussie Barbie Cookbook, and a lovely complex one in The Great Aussie Asian Cookbook, so let’s have a crack at Black Pepper Crab for a change. It’s a surprisingly straightforward dish, with ginger, garlic, dark and light soy, oyster sauce and, of course, the pepper – nothing exotic at all. If you were in Singapore, there’s a good chance the crab would be deep-fried as the first stage of cooking, but we’ll go for a slightly healthier approach. Don’t forget to select heavy crabs – the ones with plenty of meat in them.
See recipe below.
INGREDIENTS
¹⁄³ cup (80 ml) neutral oil
1 large (1–1.5 kg) mud crab or 3 very large blue swimmer crabs, cleaned and cut into 6 pieces, shells and claws cracked with the back of a cleaver
50 g butter
4 cloves garlic, crushed or very finely chopped
3–4 cm piece ginger, peeled and grated
1 green chilli, seeded and very finely sliced (more to taste)
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
1 heaped tablespoon freshly ground black pepper
2 tablespoons water
large handful of coriander leaves, roughly chopped
METHOD
1. Heat the oil in a lidded wok over high heat until hot, then, working in batches, add the crab pieces. Stir-fry the crab for 5 minutes until the shells turn orange – don’t worry that the meat inside isn’t cooked. Remove the crab to a large bowl and set aside.
2. Pour off all but 1 tablespoon of oil from the wok. Add the butter and, when melted, add the garlic, ginger and chilli. Cook over high heat for about 30 seconds until the mixture becomes aromatic, then add the oyster and soy sauces and the sugar.
3. Return the crab to the wok and stir well to coat with the sauce, then sprinkle over pepper and water, stirring again to coat. Bring to the boil and put lid on wok then reduce to a simmer. Simmer for 5–10 minutes until the meat is opaque, shaking the wok regularly to make sure the crab pieces cook evenly.
4. Once cooked, transfer to a serving platter and spoon the juices over. Top with coriander and serve immediately.
More Recipes
Black Pepper and Maple
Lamb Cutlets
Jerk Chicken Wings
Quail Yakitori with
Radicchio Salad
Lamb Racks with
Roasted Baby Carrots
Copyright © 2019 Tucker Barbecues Recipes
Black Pepper Crab
LEVEL OF SKILL
PREPARATION
COOKING TIME
NUMBER OF SERVINGS
Peppered!!
If you’re in Singapore and you want crab, it’s either Black Pepper Crab or Chilli. I did a terrific simple Chilli Crab in The Great Aussie Barbie Cookbook, and a lovely complex one in The Great Aussie Asian Cookbook, so let’s have a crack at Black Pepper Crab for a change. It’s a surprisingly straightforward dish, with ginger, garlic, dark and light soy, oyster sauce and, of course, the pepper – nothing exotic at all. If you were in Singapore, there’s a good chance the crab would be deep-fried as the first stage of cooking, but we’ll go for a slightly healthier approach. Don’t forget to select heavy crabs – the ones with plenty of meat in them.
See recipe below.
INGREDIENTS
¹⁄³ cup (80 ml) neutral oil
1 large (1–1.5 kg) mud crab or 3 very large blue swimmer crabs, cleaned and cut into 6 pieces, shells and claws cracked with the back of a cleaver
50 g butter
4 cloves garlic, crushed or very finely chopped
3–4 cm piece ginger, peeled and grated
1 green chilli, seeded and very finely sliced (more to taste)
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
1 heaped tablespoon freshly ground black pepper
2 tablespoons water
large handful of coriander leaves, roughly chopped
METHOD
1. Heat the oil in a lidded wok over high heat until hot, then, working in batches, add the crab pieces. Stir-fry the crab for 5 minutes until the shells turn orange – don’t worry that the meat inside isn’t cooked. Remove the crab to a large bowl and set aside.
2. Pour off all but 1 tablespoon of oil from the wok. Add the butter and, when melted, add the garlic, ginger and chilli. Cook over high heat for about 30 seconds until the mixture becomes aromatic, then add the oyster and soy sauces and the sugar.
3. Return the crab to the wok and stir well to coat with the sauce, then sprinkle over pepper and water, stirring again to coat. Bring to the boil and put lid on wok then reduce to a simmer. Simmer for 5–10 minutes until the meat is opaque, shaking the wok regularly to make sure the crab pieces cook evenly.
4. Once cooked, transfer to a serving platter and spoon the juices over. Top with coriander and serve immediately.