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Black Pepper Crab or Crayfish Recipe

Black Pepper Crab or Crayfish Recipe

Black Pepper Crab or Crayfish Recipe

Ingredients :

  • 1 cup (250 ml) olive oil for stir-frying
  • 2 kg (4 lbs) fresh crabs, crayfish, spiny or rock lobster, or large prawns, halved lengthwise
  • 1 spring onion, thinly sliced, to garnish

Sauce

  • 5 tablespoons butter
  • 7 cloves garlic, minced
  • 21/2 cm (1 in) fresh ginger, peeled and slivered
  • 7 red finger-length chillies, deseeded and thinly sliced
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons black soy sauce
  • 4 teaspoons sugar
  • 3 tablespoons crushed black pepper

Method :

  1. Heat half of the olive oil in a wok over high heat and stir-fry half of the crabs or crayfish for 3 minutes. Cover, and cook for 8 minutes until the shells change colour. Remove the cooked shellfish from the oil and set aside to drain. Then repeat with the second batch.
  2. To make the Sauce, heat the butter and 2 teaspoons oil in a wok over low heat, add the garlic and ginger, and saute gently until golden brown, about 3 to 5 minutes. Add the chillies and saute for another 2 minutes. Add the oyster sauce, both soy sauces and sugar, and simmer over low heat for 30 seconds, then season with the pepper.
  3. Cook until the Sauce thickens, about 1 to 2 minutes, then return the shellfish to the wok. Toss to coat well with the Sauce and cook for another 2 minutes. Serve hot garnished with the freshly sliced spring onion.

Serves 4-6
Preparation time : 25 mins
Cooking time : 20 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Singapore Chilli Crab Recipe”