Dad’s black pepper crab recipe

  • 2 lbw large crabs from the fish market, 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
  • Fry the black pepper in a wok or frying pan (without oil) till fragrant. Remove and keep aside.
  • The crabs taste best if they are deep fried in very hot oil first – deep fry on all sides till the crabs turn red.
  • Drain and keep the oil aside.
  • 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.
  • Add the oyster sauce, soya sauce and sugar and stir well before adding the pepper.
  • Stir fry a few seconds on high heat, add the crabs and stir fry one minute. Serve with the garnish.

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4 Responses to Dad’s black pepper crab recipe

  1. Mashita Natsuko says:

    Thank you Charlie. Will try to do it once.

  2. allan Prasad says:

    I love crab curry which is my best offering to my guests. Will try your recipe and comment back.Thank you

  3. jubru says:

    Thanks Charlie!

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