Singaporean Style Black Pepper Crab
80% chuẩn vị · Singaporean
A popular variation from Singapore, this version often includes a richer, slightly sweeter sauce, sometimes with the addition of tomato paste or ketchup for color and tang, and a more generous amount of butter for richness.
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
- Garlic5 cloves, minced
- Ginger1 inch piece, minced
- Butter2 tablespoons
- Coarsely ground black pepper3 tablespoons
- Oyster sauce3 tablespoons
- Ketchup or tomato paste1 tablespoon
- Soy sauce1 tablespoon
- Sugar1.5 tablespoons
- Water1/2 cup
- Cornstarch1 tablespoon, mixed with 2 tablespoons water
- Vegetable oil1 tablespoon
- Spring onions3, chopped
- Red chili1, sliced (for garnish)
- Saltto taste
- Black pepperto taste
Các bước
- 1
Clean and cut the crabs into serving pieces. Steam or boil them for about 5-7 minutes until partially cooked.
- 2
In a bowl, combine oyster sauce, ketchup/tomato paste, soy sauce, sugar, and 1/2 cup water. Whisk well and set aside.
- 3
Melt butter and 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and ginger. Stir-fry until fragrant, about 1 minute.
- 4
Add the coarsely ground black pepper and stir-fry for 30 seconds until very aromatic.
- 5
Add the partially cooked crab pieces. Stir-fry for 2-3 minutes to coat.
- 6
Pour the prepared sauce mixture into the wok. Bring to a boil.
- 7
Add most of the chopped spring onions. Cook for 3-5 minutes, stirring, until the crab is fully cooked and the sauce thickens.
- 8
Stir in the cornstarch slurry to achieve a glossy, thick sauce. Cook for 1 minute. Adjust seasoning with salt and pepper if needed.
- 9
Transfer the crab to a serving platter. Garnish with remaining spring onions and sliced red chili. Serve hot.
