Malaysian•gourmet
Black Pepper Crab
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.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Clean the crabs and cut them in half, discarding the spongy 'dead man's fingers.' Smash the claws with a cleaver to allow the seasonings to penetrate. Deep fry the crab until half-cooked, then drain and set aside.
- 2
Heat a wok and melt the butter. Add the shallots, garlic, salted soybeans, dried prawns, black pepper, curry leaves, and chilies. Sauté until fragrant, then add the crab and the remaining ingredients. Cook for 5-10 minutes, until the crab is done.