Singaporean Pepper Crab

Time

Prep 30 min · Cook 30 min · 60 min total

Difficulty

medium

1. 1

   Dry-fry black pepper in a wok or frying pan till fragrant. Remove and keep aside. 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.

2. 2

   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.

3. 3

   Add the oyster sauce, soy sauce and sugar and stir well before adding the pepper. Stir fry a few seconds on high heat, add the crabs and stir fry one minute. Serve with the garnish on steaming hot rice.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.