SINGAPORE BLACK PEPPER CRAB
From the cookbook Spice It - given to me recently as a present by my ex husband! I have developed a real love of crabs and am pretty handy at catching and dispatching of them now days. It's a great way to fill in a few hours: catching, cooking, cleaning and picking or eating them and makes me feel like a real "hunter and gatherer"!
Provided by JustJanS
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
- Pull back the apron of each crab, remove top shell, then intestines and feathery gills. Rinse quickly.
- Cut each crab into quarters and crack the legs gently (I use a meat mallet) so the flavours can enter.
- 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.
- Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.
- Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
- Return the crab to the wok and toss to coat in the sauce.
- Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
- Serve at once.
SINGAPORE CHILLI CRAB
Recipe video above. Here's arguably the most famous crab recipe in the world: Singapore Chilli Crab! For the pinnacle of the experience, make this using fresh, live mud crab that you clean and cut yourself, or ask the fish shop to cut the crab for you (make sure they save the tomalley "crab mustard", Note 8). Be prepared to get messy eating it (half the fun!) - and to be surprised at how quick it is to make! Flavour: The sauce is a bit spicy but not excessively (Note 2 for adjustment). It is supposed to be a bit sweet, vinegary and intensely savoury. It gets massive flavour from the combination of crab juices, tomalley ("crab mustard", Note 8), belachan shrimp paste, and the soy bean paste! The traditional sauce has bits of egg ribbson in it, and includes ketchup - yes, really!Serves 3 - 4 as a meal with rice and some vegetables.
Provided by Nagi
Categories Main
Number Of Ingredients 17
Steps:
- Prepare crab: See separate tutorial for how to clean and cut a whole crab. You will end up with: 1) Crab pieces; and 2) Reserved tomalley ("crab mustard", Note 8) and crab juices in a separate bowl. This is a key "secret ingredient" used to flavour the sauce.
- Chilli paste: Place ingredients in a small food processor or Nutribullet. Blitz until it's a fairly smooth paste.
- Sauté belachan: Heat oil in a large pot over medium-high heat. Add belachan and cook for 2 minutes, stirring constantly. It will smell pungent (to put it mildly), but have faith! It will mellow and transform!
- Cook off chilli paste: Add chilli paste and cook, stirring, for 3 minutes.
- Add tomato passata: Add tomato passata and cook, stirring regularly, for 4 minutes.
- Add remaining sauce ingredients: Add sweet chilli sauce, ketchup, water and stir to combine.
- Add claws: Add the crab claws first (they take longer to cook), stir to coat in sauce. Bring to a boil, then reduce heat to simmer. Cover with a lid and cook 3 minutes.
- Add "crab mustard" and juices: Add the reserved tomalley ("crab mustard") along with all the crab juices.
- Add remaining crab pieces: Remove lid, add remaining crab pieces and any juices that have collected in this bowl. Stir pieces to coat, put the lid back on and cook for 7 minutes.
- Remove crab: Use tongs to remove crab pieces into a bowl.
- Egg ribbons: With the sauce still on the stove, and while stirring in a circular motion, pour the egg in a thin stream into the middle of the pot. This will create little ribbons of egg in the sauce that is traditional and look lovely.
- Vinegar: Stir in vinegar.
- Return crab: Return the crab pieces into the pot, gently stir to coat in the sauce.
SINGAPORE BLACK PEPPER CRAB SAUCE
This recipe is traditionally designed to accompany crab but will work well as a sauce for a variety of different proteins and can be served over rice.
Provided by tejas
Categories Sauces
Time 25m
Yield 2 c, 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine oyster sauce, sugar, water, and Kecap manis in a bowl.
- Heat the oil and butter in a wok over medium high heat. Add the garlic, chiles, and ginger and cook until fragrant. Add the black pepper, white pepper, coriander, and green onion and stir fry for 30 seconds.
- Add the oyster sauce mixture to the wok and stir well. Bring to a boil, reduce heat to medium, and simmer for an additional 5 minutes.
- Remove from heat and stir in the fresh cilantro.
Nutrition Facts : Calories 211.2, Fat 8.3, SaturatedFat 2.5, Cholesterol 7.6, Sodium 1009.6, Carbohydrate 34.9, Fiber 1.7, Sugar 26.4, Protein 1.6
SINGAPORE BLACK PEPPER CRAB
Make and share this Singapore Black Pepper Crab recipe from Food.com.
Provided by cinq1774
Categories Crab
Time 50m
Yield 1 crab, 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean the crab and cut into pieces. Lightly crack shells to allow sauce to be absorbed.
- Heat oil in a large pan over high heat. Add in crab pieces and fry for 3 minutes Remove crab, set aside and drain off excess oil.
- Heat the pan again and fry shallots, garlic and red chilli until fragrant, then add butter and ground black pepper.
- Stir in the crab, soy sauce, oyster sauce, sugar and water. Simmer for 10 minutes on medium heat, until the crab is fully cooked.
- Serve with sauce drizzled over.
Nutrition Facts : Calories 517.7, Fat 26.1, SaturatedFat 6.3, Cholesterol 205.3, Sodium 1618.5, Carbohydrate 11.3, Fiber 1.2, Sugar 1.3, Protein 58.1
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