Classic Vietnamese Black Pepper Crab (Cua Sốt Tiêu Đen)
Món truyền thống · Vietnamese
A quintessential Vietnamese seafood dish featuring succulent crab stir-fried in a rich, savory, and peppery black pepper sauce. This classic preparation highlights the natural sweetness of the crab with a bold, aromatic sauce.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Mud crabs4 medium
- Garlic6 cloves, minced
- Shallots2, minced
- Ginger1 inch piece, minced
- Whole black peppercorns2 tablespoons, coarsely ground
- Oyster sauce3 tablespoons
- Soy sauce2 tablespoons
- Sugar1 tablespoon
- Fish sauce1 tablespoon
- Water1/2 cup
- Cornstarch1 tablespoon, mixed with 2 tablespoons water
- Vegetable oil3 tablespoons
- Scallions3, cut into 2-inch pieces
- Cilantrofor garnish
- Red chilies1, sliced (optional, for garnish)
- Saltto taste
- Black pepperto taste
Các bước
- 1
Clean the crabs thoroughly. If using whole crabs, crack them into manageable pieces. You can steam or boil the crab pieces for about 5-7 minutes until they are partially cooked.
- 2
In a small bowl, whisk together oyster sauce, soy sauce, sugar, fish sauce, and 1/2 cup water. Set aside.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic, shallots, and ginger. Stir-fry until fragrant, about 1 minute.
- 4
Add the coarsely ground black peppercorns and stir-fry for another 30 seconds until aromatic.
- 5
Add the partially cooked crab pieces to the wok. Stir-fry for 2-3 minutes to coat them with the aromatics and pepper.
- 6
Pour the prepared sauce mixture into the wok. Bring to a simmer.
- 7
Add the scallion pieces and stir. Cook for another 3-5 minutes, or until the crab is fully cooked and the sauce has thickened slightly.
- 8
Stir in the cornstarch slurry to thicken the sauce further. Cook for 1 minute until the sauce is glossy and coats the crab well. Adjust seasoning with salt and pepper if needed.
- 9
Transfer the black pepper crab to a serving platter. Garnish with fresh cilantro and sliced red chilies if desired. Serve immediately.
