Allow 1hr20min to do this recipe at a leisurely pace.
用料
| 1-2 fresh large crabs | ~1.5-2kg |
| 3 tbsp whole black pepper | ground coarsely |
| curry leaves | 1/2- 1 cup （never too much!) |
| 3 tbsp butter/olive oil | |
| 1 red chilli (can omit), chopped | |
| Coriander leaves for garnishing | Can omit |
| Oil for deep frying | |
| 3-6 shallots, minced | The more the better |
| 3-6 cloves garlic, minced | The more the better |
| Ginger, thumb size | Thin slices or finely minced |
| Combine the following seasonings in a bowl as liquid seasoning: | |
| 1 tbsp soya bean paste | 大酱（黄豆酱） |
| 1tsp Sichuan soy bean paste, chopped finely | 郫县豆酱 |
| 1 tbsp soy sauce | |
| 1 tbsp dark soy sauce | |
| 3 tbsp sugar or to taste | |
| 2 tbsp oyster sauce | |
| 2 tbsp roasted dried ground shrimps (udang kering) | or 1 tbsp salted shrimps |
新加坡黑胡椒蟹S’pore Black Pepper Crab的做法
1. Ground 3 tbsp of black peppercorns coarsely, not powdery (reduce to 2 tbsp if too spicy).
If live crab, steam for 5-8min to kill (8min is for very large crab the size of 32cm pan). The steaming also gives the crab a clean taste, as per all seafood pre-treatment of a quick steam/blanch for a cleaner flavour. Crack claws, remove shell, discard the spongy "dead man's fingers”, and have the body quartered or halved, with shells cracked. Cracking the shells allow the flavours to mingle with the crab meat. Pat dry the crab pieces.
2. Heat a small deep pan of oil, and deep fry the crab pieces over high heat in quick succession. Do this a little at a time so as to maintain the high heat in the oil. Cover the pan to prevent oil from spitting. Cook each batch for 1-2 minutes till the crabs turn red. Transfer to a colander to drain off excess oil.3. In a small pan, dry fry the coarsely ground black peppercorns (without oil) on a low heat until fragrant, and set aside. Meanwhile, heat a wok/large pan on low heat with butter/olive oil and add in shallots, garlic, ginger mixture, gently fry them until fragrant, about 3-5min, then add the salted soy beans/pastes, liquid seasonings, the salted shrimps, black pepper, curry leaves and the chopped chillis. Stir fry on low for 3-5 minutes.
4. Add crab. Stir well until all crabs pieces are coated with the black pepper sauce.
5. Maintain the heat at low/medium, cover the pan and cook for 2-3 minutes or until the crab is done. Do not cook for too long or crab will get over-done.
6. Plate and garnish with coriander leaves if desirable. Serve immediately.