BLACK PEPPER CRAB
Everything about it is scrumptious to the point of being better than what you’ll receive in restaurants. A definite must-have.
In place of my third recipe using red bean paste, I have a meal that is far more intriguing to share: black pepper crab!
With a generous amount of butter, dried shrimp, aromatic curry leaves, bird-eye chilies, and other seasonings, the crab is perfectly blended.
You can bet that if you ask a Malaysian about their favorite food, they would be able to tell you about the delicious black pepper crab they’ve had.
Each serving of this recipe contains 508 calories.
- 3 fresh mud crabs
- 2 tablespoons of butter
- 2 thinly sliced shallots
- 2 cloves of very finely chopped garlic
- 1 tablespoon of mashed salted soya beans
- 2 tablespoons of roasted and grounded dried prawns
- 2 tablespoons of black pepper
- 1/2 cup of curry leaves
- 10 chopped red or green bird’s-eye chilies
- 2 tablespoons of black soy sauce
- 3 tablespoons of sugar
- 2 tablespoons of oyster sauce
- Get rid of all of the “dead man’s fingers” before cutting the crabs in half. Crush the claws with a cleaver to allow the seasonings to go in.
- Drain and set aside the half-cooked crab after it has been fried in hot oil until just starting to brown.
- Add onions, garlic, salted soy beans, dried prawns, black pepper, curry leaves, and chilies to a pan and cook for a few minutes.
- Add the crab and the additional ingredients and cook until aromatic. The crab should be cooked for 5 to 10 minutes.