Wok Fried Black Pepper Crab
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- 2 whole blue swimmer crabs
- ½ cup vegetable oil for frying
- 2 tablespoons black peppercorns
- 4 cloves garlic, sliced
- 1 red chilli, sliced
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon castor sugar
- 50g butter, diced
- ½ bunch of spring onions, finely sliced on the diagonal
- 1 bunch coriander, leaves picked
To prepare the crab, remove the claws from the crab. Remove the upper
shell from the base of the crab then remove the gills and mustard. Wash
the shell ready for presentation. Cut the body into 4 pieces then repeat
the process with the other crab.
Heat a wok or fry pan on a
high heat and when hot, add some vegetable oil. Heat the oil until
smoking then add the chopped crab. Cook for 2-3 minutes turning
Remove the crab from the pan or wok draining most of the oil from the crab then return the pan to the heat.
Add the black peppercorns, chilli and garlic and cook for 1 minute
until fragrant. Add soy sauce, oyster sauce, sugar, butter and water,
and return the crab to the wok. Bring to the boil then simmer for 5-7
minutes or until the sauce thickens and coats the crab shells.
Arrange the crab on a plate then spoon over the sauce. Scatter over the spring onion and coriander and serve.