Malaysian Recipe for Black Pepper Crabs
INGREDIENTS- 2 fresh uncooked crabs
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp sugar
- 1/2 cup water
- 5 red bird's eyes chillies (seeded & chopped)
- 10 curry leaves
- 2 tbsp freshly ground black pepper
- 1 tbsp salted soybean paste (mashed)
- 1 tbsp dried shrimp (roasted & ground)
- 4 cloves garlic (chopped)
- 4 shallots (sliced thin)
- 2 tbsp butter
- 5 tbsp oil
- cilantro leaves - garnish
TIP: Salted Soy Bean Paste: this is a wonderful and rich flavored seasoning that you can buy in jars. There are some variation to the color, ranging from dark brown to light golden in color, sometimes labelled "yellow bean sauce". Mashed the bean paste with the back of your spoon before using.
Image of Black Pepper Crabs
- Clean both crabs well and cut in 1/2, discard the spongy material inside the shell
- Smash the claws with a cleaver (to allow seasoning to penetrate)
- Heat oil in wok
- Add crabs and stir-fry for 15 mins over high heat (or till crabs are half cooked)
- Remove, drain and set aside
- Heat wok again
- Add in butter, shallots, garlic, salted soy bean paste, dried shrimp, pepper, chillies and curry leaves
- Saute till fragrant
- Add a bit of water if the mixture looks like it is drying out
- Return crabs to the wok, add soy sauce, sugar and oyster sauce
- Stir-fry for another 10 mins on medium to high heat
- Add more water if it looks dry
- Scoop crabs, serve on a platter and garnish with cilantro
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