Black Pepper Crabs # 5/20

By Nanyang Cuisine


email: nanyangcuisine@live.com

Ingredients

• 2 lbs large mud crabs, claws cracked, shells removed and cleaned. Drain to dry.
• 4 tbsp freshly ground black pepper
• 3 to 4 fresh red chilli, seeded and finely chopped
• 4 tbsp butter
• 10 cloves garlic, peeled and chopped
• 10 slices young ginger
• 1 to 2 tbsp oyster sauce
• 2 tsp dark soya sauce
• 2 tsp sugar (optional)
• Coriander leaves to garnish
• Oil for deep frying
  
  

Directions

1. Fry the black pepper in a wok or frying pan (without oil) till fragrant. Remove and keep aside.
2. The crabs taste best if they are deep fried in very hot oil first – deep fry on all sides till the crabs turn red.
3. Drain and keep the oil aside.
4. Heat a wok, add the butter and when it melts and is hot, add the garlic, ginger and chilli and stir fry for three minutes till the mixture is fragrant.
5. Add the oyster sauce, soya sauce and sugar and stir well before adding the pepper.
6. Stir fry a few seconds on high heat, add the crabs and stir fry one minute. Serve with the garnish.