FUSION BLACK PEPPER CRAB
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Submitted by Shaheda Yesmin
From the Chef
“My children they love Seafood. And the Mummy goes here.”
SERVES 4 PREP: 10 MINS COOKING: 10 MINS
2 kg sea crab
2 cups oil
¼ cup+2 tablespoons black pepper corn, lightly crushed
¼ cup garlic, smashed
¼ cup ginger smashed
½ cup spring onion, 1” cut
½ cup red spur chili, diagonally cut
¼ cup soya sauce
¼ cup oyster sauce
80 gm butter
½ cup+ chicken stock (see page--)
1 tablespoon caster sugar
¼ cup coriander leaves
1. Wash and drain the crab leg. Heat 2 cups of oil and dip fry the crabs.
2. In a separate wok, add ½ cup of fried oil, add ginger, garlic fry for 2 minutes. Add ¼ cup
crushed pepper corn, half cup spring onion and half red spur chili. Stir to mix well for 1
minute. Add soya sauce, oyster sauce, butter, chicken stock and sugar.
3. Add fried crab, turning occasionally. Cook for 4 minutes in medium high heat or until sauce
has reduced. Topped with remailing spring onion, red spur chili and coriander leaves.
Sprinkle 2 tablespoon crushed pepper corn. Adjust the taste. Turn off the heat.
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