Ingredients with Measurements:
- 2 lbs live crabs
- 1 lb fresh egg noodles
- 1 tbsp black peppercorns, crushed
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1/2 cup water
- 2 green onions, chopped
- 1 red chili pepper, sliced
- Salt, to taste
Special equipment needed:
- Large wok or skillet
- Tongs
- Colander
Step-by-step instructions:
1. Clean the crabs by removing the top shell and gills. Cut each crab into quarters and set aside.
2. Cook the fresh egg noodles according to package instructions. Drain and set aside.
3. In a large wok or skillet, heat the vegetable oil over medium-high heat.
4. Add the minced garlic and ginger and stir-fry for 1-2 minutes until fragrant.
5. Add the crab pieces to the wok and stir-fry for 3-4 minutes until they turn red.
6. Add the crushed black peppercorns, oyster sauce, soy sauce, and water to the wok. Stir well to combine.
7. Cover the wok and let the crab cook for 5-6 minutes until the sauce thickens and the crab is fully cooked.
8. Add the cooked egg noodles to the wok and toss well to coat them with the sauce.
9. Season with salt to taste.
10. Garnish with chopped green onions and sliced red chili pepper.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 10g
Carbohydrates per serving: 70g
Protein per serving: 30g
Substitutions for ingredients:
- Fresh egg noodles can be substituted with dried egg noodles or rice noodles.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add vegetables such as bell peppers, onions, or bok choy to the wok for a more colorful dish.
- Substitute the crab with shrimp or scallops for a seafood variation.
Tips and tricks:
- Use live crabs for the freshest taste.
- Crush the black peppercorns with a mortar and pestle for maximum flavor.
- Be careful not to overcook the crab, as it can become tough and rubbery.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Black Pepper Crab with Noodles in a large platter and garnish with chopped green onions and sliced red chili pepper.
Garnishes:
Chopped green onions and sliced red chili pepper.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the crab is not fully cooked, cover the wok and let it cook for a few more minutes.
Food safety advice:
- Make sure to clean the crabs thoroughly before cooking.
- Cook the crab to an internal temperature of 145°F to ensure it is fully cooked.
Food history:
Black Pepper Crab is a popular dish in Singapore and Malaysia, where it is often served at seafood restaurants.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the Black Pepper Crab with Noodles as a main course for a family dinner or a special occasion.
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Region: Singaporean