Ingredients with Measurements:
- 2 live crabs (about 1 kg each)
- 3 tablespoons vegetable oil
- 2 tablespoons butter
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- Salt, to taste
Special equipment needed:
- Wok or large frying pan
- Kitchen scissors
- Crab crackers or nutcrackers
Step-by-step instructions:
1. Clean the crabs by removing the top shell, gills, and stomach. Cut the crabs into pieces with kitchen scissors.
2. In a wok or large frying pan, heat the vegetable oil and butter over medium-high heat.
3. Add the chopped onion, minced garlic, and minced ginger to the wok. Stir-fry for 1-2 minutes until fragrant.
4. Add the crushed black peppercorns to the wok and stir-fry for another minute.
5. Add the crab pieces to the wok and stir-fry for 2-3 minutes until the shells turn red.
6. In a small bowl, mix together the oyster sauce, soy sauce, sugar, cornstarch, and water.
7. Pour the sauce mixture into the wok and stir-fry for another 2-3 minutes until the sauce thickens and coats the crab pieces.
8. Season with salt to taste.
9. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 20g
- Protein: 30g
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 4g
- Sodium: 800mg
Substitutions for ingredients:
- Crab can be substituted with prawns or shrimp.
- Black peppercorns can be substituted with white peppercorns or mixed peppercorns.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced red bell peppers or green onions for extra color and flavor.
- Use a spicy chili sauce instead of black peppercorns for a spicy version.
Tips and tricks:
- Use kitchen scissors to cut the crab into pieces for easier handling.
- Crack the crab shells with crab crackers or nutcrackers to make it easier to eat.
- Stir-fry the crab quickly over high heat to prevent overcooking and toughening of the meat.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the stir-fried black pepper crab in a wok or frying pan over medium heat until heated through.
Presentation ideas:
- Serve the stir-fried black pepper crab in a large serving dish with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions for extra color and flavor.
Pairings:
- Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the crab meat is tough, it may have been overcooked. Try reducing the cooking time next time.
Food safety advice:
- Make sure the crabs are fresh and alive before cooking.
- Wash your hands and all utensils thoroughly before and after handling the crabs.
Food history:
- Stir-fried black pepper crab is a popular dish in Singapore and Malaysia, where it is often served in seafood restaurants.
Flavor profiles:
- The dish has a spicy and savory flavor from the black peppercorns and oyster sauce.
Serving suggestions:
- Serve the stir-fried black pepper crab as a main dish for a family-style meal or a dinner party.
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Region: Singaporean