Toast black peppercorns in a dry wok until they crackle and are fragrant. This will take around 3-5 minutes. Grind the peppercorns in a blender or a pestle and mortar into fine powder. Be careful as the peppercorns are very hot.
Note: You can use pepper powder instead of peppercorns but the taste will not be as good.
In another wok, steam crabs for 15-20 minutes. Do not throw away the juices that the crabs released as you will be using that for later.
Add butter to a pre-heated wok (medium heat) and let it melt. Once melted, add minced garlic, shallots and curry leaves (optional) and fry till fragrant. Then add ground black pepper and fry till fragrant. Finally, add oyster sauce, sugar, and crab juices (or water) and combine well.
Note: Add crab juices (or water if it's not enough) according to how watery you want the sauce to be.
Add steamed crabs into black pepper sauce and mix well.
Ingredients
Directions
Toast black peppercorns in a dry wok until they crackle and are fragrant. This will take around 3-5 minutes. Grind the peppercorns in a blender or a pestle and mortar into fine powder. Be careful as the peppercorns are very hot.
Note: You can use pepper powder instead of peppercorns but the taste will not be as good.
In another wok, steam crabs for 15-20 minutes. Do not throw away the juices that the crabs released as you will be using that for later.
Add butter to a pre-heated wok (medium heat) and let it melt. Once melted, add minced garlic, shallots and curry leaves (optional) and fry till fragrant. Then add ground black pepper and fry till fragrant. Finally, add oyster sauce, sugar, and crab juices (or water) and combine well.
Note: Add crab juices (or water if it's not enough) according to how watery you want the sauce to be.
Add steamed crabs into black pepper sauce and mix well.
gurble
•4 years ago
Uh….. so how do you actually kill the crabs? That’s the main issue that’s preventing me from preparing crab dishes….
Sheryl
•4 years ago
You’ll realise it’s super easy once you try it for yourself! Just use a chopstick (preferably metal one) and stab it into the ‘heart’ of the crab and it should stop moving after a while. I uploaded a photo to show you where to stab the crab. Hope it helps! (Oh btw the photo is uploaded on the post itself: http://kitchenmisadventures.com/2019/08/10/black-pepper-crab/)
gurble
•4 years ago
Gulp, yes, I think I can summon the courage to do that. Apparently lobster is worse. They never fit completely into a pot because their feelers are long and apparently the feelers keep on moving even when they are technically dead. Maybe lobster ee fu mee deserves that price tag…..
Maxi Dresses
•3 years ago
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King regards,
Demir Valenzuela