Singapore Peppery Crab

Name: Singapore Peppery Crab
Cuisine: Singaporean
Ingredients: 1 kg crab one large or 2 or 3 smaller; 3 tablespoons white pepper; 1 teaspoon coriander seeds; 1 tablespoon garlic crushed; 2 spring onion thinly sliced; 1/2 tablespoon corn flour; 1 cup water; vegetable oil; 1/4 tablespoon dark soy sauce; 1 tablespoon light soy sauce; 1/2 teaspoon seasame oil

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Experience the bold and aromatic flavors of Singapore with this classic dish of Peppery Crab.

This recipe showcases the rich culinary heritage of Singaporean cuisine, where succulent crab is infused with a blend of white pepper, coriander seeds, and fragrant garlic. The result is a dish that’s not only delicious but also satisfyingly peppery, perfect for seafood enthusiasts and spice lovers alike.

In Singapore, Peppery Crab is a celebrated dish enjoyed for its tender crab meat bathed in a flavorful sauce that strikes a balance between heat and savory notes. This recipe brings together fresh crab, aromatic spices, and a tantalizing blend of soy sauces and sesame oil, creating a harmonious medley that elevates the natural sweetness of the crab. Whether you’re hosting a dinner party or simply craving a taste of Southeast Asia, this Peppery Crab dish is sure to impress with its robust flavors and delightful textures.

Singapore Peppery Crab

For: 4

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Ingredients

1 kg crab (one large or 2 or 3 smaller)
3 tablespoons white pepper
1 teaspoon coriander seeds
1 tablespoon garlic (crushed)
2 spring onion (thinly sliced)
1/2 tablespoon corn flour
1 cup water
vegetable oil

Seasoning

1/4 tablespoon dark soy sauce
1 tablespoon light soy sauce
1/2 teaspoon seasame oil

Instructions

Place the white pepper and coriander seeds in a blender or mortar and grind until fine.
Wash and clean the crabs, discarding the lungs and other organs. Chop the crabs into 4 pieces.
Heat the oil in a saucepan and quickly fry the crabs for about 30 seconds.
In a wok, stir fry the garlic with 2 tablespoons of hot cooking oil until fragrant.
Add 1 cup of water and the blended pepper and coriander seed mixture.
Mix the corn flour with a little water and add it to the wok.
Add the seasoning (dark soy sauce, light soy sauce, sesame oil) and bring to a boil.
Add the crabs, cover the wok, and cook for about 5 minutes until the crabs are fully cooked.
Add the spring onions to the gravy and cook for another 2 minutes. Serve immediately.