Singaporean Pepper Crab

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs large crabs, claws cracked, shells removed and cleaned. drain to dry
• 4 tablespoons fresh ground black pepper
• 4 fresh red chilies, seeded and finely chopped
• 4 tablespoons butter
• 10 garlic cloves, peeled and chopped
• 10 slices young gingerroot
• 2 tablespoons oyster sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons sugar (optional)
• coriander leaves (to garnish)
• chopped green onion (to garnish)
• oil (for deep frying)

Recipe

• 1 dry-fry black pepper in a wok or frying pan till fragrant. remove and keep aside.
• 2 the crabs taste best if they are deep fried in very hot oil first – deep fry on all sides till the crabs turn red. drain and keep the oil aside.
• 3 heat a wok, add the butter and when it melts and is hot, add the garlic, ginger and chilli and stir fry for three minutes till the mixture is fragrant.
• 4 add the oyster sauce, soy sauce and sugar and stir well before adding the pepper.
• 5 stir fry a few seconds on high heat, add the crabs and stir fry one minute. serve with the garnish on steaming hot rice.