Singapore Peppery Crab
Experience the bold and aromatic flavors of Singapore with this classic dish of Peppery Crab. This recipe showcases the rich culinary heritage of Singaporean cuisine,...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg crab one large or 2 or 3 smaller
- 3 tablespoons white pepper
- 1 teaspoon coriander seeds
- 1 tablespoon garlic crushed
- 2 spring onion thinly sliced
- 1/2 tablespoon corn flour
- 1 cup water
- vegetable oil
- 1/4 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon seasame oil
Instructions
- 1
Place the white pepper and coriander seeds in a blender or mortar and grind until fine.
- 2
Wash and clean the crabs, discarding the lungs and other organs. Chop the crabs into 4 pieces.
- 3
Heat the oil in a saucepan and quickly fry the crabs for about 30 seconds.
- 4
In a wok, stir fry the garlic with 2 tablespoons of hot cooking oil until fragrant.
- 5
Add 1 cup of water and the blended pepper and coriander seed mixture.
- 6
Mix the corn flour with a little water and add it to the wok.
- 7
Add the seasoning (dark soy sauce, light soy sauce, sesame oil) and bring to a boil.
- 8
Add the crabs, cover the wok, and cook for about 5 minutes until the crabs are fully cooked.
- 9
Add the spring onions to the gravy and cook for another 2 minutes. Serve immediately.