Singapore Black Pepper Crab

Singapore Black Pepper Crab

środa, 12 lutego 2014

Singapore Black Pepper Crab

Time: 40 mins

Ingredients

• 3 tablespoons ketjap manis
• 3 tablespoons oyster sauce
• 3 tablespoons caster sugar
• 2 kg raw blue swimmer crabs
• 1 1/2 tablespoons oil
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons grated fresh ginger
• 6 garlic cloves, finely chopped
• 1 -2 red chile, finely chopped
• 1 1/2 tablespoons black pepper
• 1 1/2 teaspoons white pepper
• 1/4 teaspoon ground coriander
• 2 spring onions, finely chopped
• 1/4 cup chopped fresh coriander

Directions

• 1 Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
• 2 Pull back the apron of each crab, remove top shell, then intestines and feathery gills. Rinse quickly.
• 3 Cut each crab into quarters and crack the legs gently (I use a meat mallet) so the flavours can enter.
• 4 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 (about 5 minutes). Remove and repeat until all is cooked.
• 5 Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.
• 6 Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
• 7 Return the crab to the wok and toss to coat in the sauce.
• 8 Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
• 9 Serve at once.