Ingredients with Measurements:
- 2 live crabs (about 1 kg each)
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup ice-cold water
- Vegetable oil for frying
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon butter
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
Special equipment needed:
- Wok or deep frying pan
- Tongs
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Clean and prepare the crabs by removing the top shell and gills. Cut the crabs into quarters and crack the claws slightly.
2. In a mortar and pestle, crush the black peppercorns until coarse. Mix with salt, sugar, and cornstarch.
3. In a separate bowl, mix flour, baking powder, and ice-cold water until smooth. The batter should be thick enough to coat the crabs.
4. Heat vegetable oil in a wok or deep frying pan over medium-high heat.
5. Dip each crab quarter into the batter, making sure it is fully coated. Carefully place the crabs into the hot oil and fry until golden brown and crispy, about 5-7 minutes. Use tongs to turn the crabs occasionally.
6. Remove the crabs from the oil and drain on paper towels to remove excess oil.
7. In a separate pan, sauté garlic and onion until fragrant. Add oyster sauce, soy sauce, and butter. Mix well.
8. Add the fried crabs to the pan and toss until coated with the sauce.
9. Dissolve cornstarch in water and add to the pan. Stir until the sauce thickens and coats the crabs evenly.
10. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Protein: 50g
Carbohydrates: 20g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of live crabs, you can use frozen crabs or other seafood such as prawns or squid.
- Instead of black peppercorns, you can use white pepper or a combination of both.
- Instead of oyster sauce, you can use fish sauce or hoisin sauce.
- Instead of butter, you can use margarine or vegetable oil.
Variations:
- Add chopped chili peppers for a spicy kick.
- Use different spices such as garlic powder, paprika, or cumin for a different flavor.
- Add chopped scallions or cilantro for a fresh taste.
Tips and tricks:
- Make sure the oil is hot enough before frying the crabs to ensure a crispy texture.
- Do not overcrowd the pan when frying the crabs to prevent them from sticking together.
- Use a slotted spoon to remove any debris from the oil between batches.
- To prevent the batter from becoming too thick, add more ice-cold water as needed.
- Serve the crabs immediately after frying to maintain their crispy texture.
Storage instructions:
Store any leftover crabs in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the crabs in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the crabs on a large platter with steamed rice and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or cucumber salad.
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water until it reaches the desired consistency.
- If the crabs are not crispy enough, increase the heat of the oil or fry them for a longer time.
- If the sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure the crabs are fresh and alive before cooking.
- Always wash your hands and utensils before and after handling seafood.
- Use a food thermometer to ensure the crabs are cooked to an internal temperature of 145°F.
Food history:
Crispy fried black pepper crab is a popular dish in Singapore and Malaysia, where it is often served in seafood restaurants.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the crabs with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Singaporean