Ingredients with Measurements:
- 2 lbs of live crabs
- 2 tablespoons of black peppercorns
- 1 head of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of butter
- 1 tablespoon of oyster sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1/2 cup of water
- Salt to taste
Special equipment needed:
- Large wok or frying pan
- Kitchen tongs
- Mortar and pestle (optional)
Step-by-step instructions:
1. Clean the crabs by removing the top shell and gills. Cut the crabs into quarters and set aside.
2. In a mortar and pestle, crush the black peppercorns until coarsely ground.
3. In a large wok or frying pan, heat the vegetable oil and butter over medium-high heat.
4. Add the minced garlic and sauté until fragrant, about 30 seconds.
5. Add the crushed black peppercorns and stir-fry for another 30 seconds.
6. Add the crab quarters to the wok and stir-fry for 2-3 minutes.
7. Add the oyster sauce, soy sauce, sugar, and water to the wok. Stir well to combine.
8. Cover the wok and let the crabs simmer for 5-7 minutes or until the sauce has thickened and the crabs are cooked through.
9. Season with salt to taste.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 8g
Carbohydrates: 7g
Protein: 32g
Substitutions for ingredients:
- Instead of live crabs, you can use pre-cooked crab meat.
- Instead of black peppercorns, you can use ground black pepper.
- Instead of oyster sauce, you can use fish sauce.
Variations:
- Add chopped scallions or cilantro for extra flavor.
- Use shrimp or lobster instead of crabs.
- Add sliced red bell peppers or onions for extra color and texture.
Tips and tricks:
- Use kitchen tongs to handle the crabs as they can be quite slippery.
- Make sure to clean the crabs thoroughly to remove any dirt or sand.
- Adjust the amount of black pepper to your liking.
- Serve with steamed rice to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the black pepper crab with garlic in a large serving dish with a sprinkle of chopped scallions or cilantro on top.
Garnishes:
Chopped scallions or cilantro
Pairings:
Steamed rice, stir-fried vegetables
Suggested side dishes:
Stir-fried bok choy, garlic noodles
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the crabs are not cooked through, cover the wok and let them simmer for a few more minutes.
Food safety advice:
- Make sure to handle the crabs properly to avoid any injuries.
- Always wash your hands and utensils before and after handling raw seafood.
Food history:
Black pepper crab is a popular dish in Singapore and Malaysia, where it is often served in seafood restaurants.
Flavor profiles:
Savory, spicy, garlicky
Serving suggestions:
Serve the black pepper crab with garlic as a main dish for a family-style meal.
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Region: Singaporean