Sunday, April 24, 2016

Black Pepper Crabs

I had wanted to cook this Black Pepper Crabs for quite sometime back but put it on hold as I was having bad cough for almost a month. I had added slightly more pepper to make it more spicy and peppery. This time I used Flower Crabs as the Mug Crabs are out of stock too. Overall family enjoyed this dish together and goes so well with a glass of beer too. 

Black Pepper Crabs

2 kg Flower or Mug Crabs
3 tbsp dark soya sauce
3 tbsp oyster sauce
3 tbsp castor sugar
3 tbsp water
11/2 tbsp oil
11/2 tbsp butter
11/2 tsp fresh minced ginger
6 cloves minced garlic
1 - 2 red chillies chopped 
1 tbsp white pepper 
1/4 tsp ground coriander
2 tbsp black pepper
2 spring onion
1/4 cup chopped fresh coriander


  1. Put dark soya sauce, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
  2. Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked. 
  3. Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok. Fry till fragrant. 
  4. Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
  5. Return the crab to the wok and toss to coat in the sauce.
  6. Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
  7. Serve at once.


Amy Baking Diary said...

Woa! This is awesome.

Cecilia Yap said...

Tks Amy. Let's plan a crab party.