Ingredients
-
3
-
3
-
3
-
2
-
1 1/2
-
1 1/2
-
1 1/2
-
6
-
1 - 2
-
1 1/2
-
-
-
-
-
Directions
Singapore Black Pepper Crab, From the cookbook Spice It – given to me recently as a present by my ex husband! I have developed a real love of crabs and am pretty handy at catching and dispatching of them now days. It’s a great way to fill in a few hours: catching, cooking, cleaning and picking or eating them and makes me feel like a real “hunter and gatherer”!, Can you pl confirm if the black + white pepper are whole peppers – or cracked rough or powder?
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Steps
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1
Done
|
Put Kecap Manis, Oyster Sauce, Sugar and 3 Tablespoons Water in a Small Bowl, Stir, Then Set Aside. |
|
2
Done
|
Pull Back the Apron of Each Crab, Remove Top Shell, Then Intestines and Feathery Gills. Rinse Quickly. |
|
3
Done
|
Cut Each Crab Into Quarters and Crack the Legs Gently use a Meat Mallet So the Flavours Can Enter. |
|
4
Done
|
Heat the Oil in a Very Large Wok Over High Heat; Add the Crab Pieces and Stir Fry in Batches Until the Shell Is Bright Orange and the Meat Almost Cooked About 5 Minutes. Remove and Repeat Until All Is Cooked. |
|
5
Done
|
Add the Butter, Ginger, Garlic, Chilli, Black and White Peppers and Coriander to the Wok; Stir Fry 30 Seconds. |
|
6
Done
|
Add the Sauce Mixture and Stir; Bring to the Boil, Then Simmer 2 Minutes. |
|
7
Done
|
Return the Crab to the Wok and Toss to Coat in the Sauce. |
|
8
Done
|
Cook a Further 2-3 Minutes to Finish Cooking the Crab Then Garnish With the Spring Onions and Coriander Leaves. |
|
9
Done
|
Serve at Once. |
