Ingredients with Measurements:
- 2 lbs live crabs
- 2 tbsp black peppercorns
- 1 tbsp white peppercorns
- 1 tbsp Szechuan peppercorns
- 1 tbsp sea salt
- 1 tbsp sugar
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 red chili peppers, sliced
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1/4 cup chicken broth
- 2 green onions, sliced
- 1/4 cup cilantro leaves, chopped
Special equipment needed:
- Wok or large skillet
- Kitchen shears
- Crab crackers or nutcrackers
Step-by-step instructions:
1. Clean the crabs by removing the top shell and gills. Cut the crabs into quarters using kitchen shears.
2. In a small bowl, mix together black peppercorns, white peppercorns, Szechuan peppercorns, sea salt, sugar, and cornstarch.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic, minced ginger, and sliced red chili peppers. Stir-fry for 1 minute.
4. Add the crab quarters to the wok and stir-fry for 2-3 minutes until the shells turn bright red.
5. Sprinkle the spice mixture over the crabs and stir-fry for another 2-3 minutes until the crabs are coated with the spices.
6. Pour in soy sauce, rice wine, and chicken broth. Stir-fry for another 2-3 minutes until the sauce thickens and the crabs are fully cooked.
7. Garnish with sliced green onions and chopped cilantro leaves.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Use any type of crab or shellfish instead of live crabs.
- Use black pepper instead of white and Szechuan peppercorns.
- Use vegetable broth instead of chicken broth.
Variations:
- Add sliced onions and bell peppers for a vegetable stir-fry.
- Use oyster sauce instead of soy sauce for a sweeter flavor.
- Add chopped peanuts for a crunchy texture.
Tips and tricks:
- Use a wok or large skillet to ensure even cooking.
- Be careful not to overcook the crabs, as they can become tough and rubbery.
- Serve with steamed rice to soak up the flavorful sauce.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 2 days.
Reheating instructions:
Reheat in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve the Spicy Black Pepper Crab in a large platter with the sauce drizzled over the top. Garnish with additional cilantro leaves and sliced red chili peppers.
Garnishes:
- Sliced green onions
- Chopped cilantro leaves
- Sliced red chili peppers
- Chopped peanuts
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese-style noodles
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water.
- If the crabs are not fully cooked, stir-fry for an additional 2-3 minutes.
Food safety advice:
- Make sure the crabs are fully cooked before serving.
- Discard any crabs that have a foul odor or appear slimy.
Food history:
Spicy Black Pepper Crab is a popular dish in Singapore and Malaysia, where fresh seafood is abundant. The dish is believed to have originated from the Chinese-style black pepper crab, which was introduced to the region by Chinese immigrants.
Flavor profiles:
Spicy, savory, and slightly sweet with a bold black pepper flavor.
Serving suggestions:
Serve the Spicy Black Pepper Crab as a main dish for a family-style meal or as part of a seafood feast.
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Region: Singaporean