Singapore Black Pepper Crab
A signature Singaporean seafood dish featuring succulent crab stir-fried in a rich, aromatic, and spicy black pepper sauce. It's a messy, delicious, and iconic culinary experience.
🧂 Ingredients
- 2 kg Live mud crabs(cleaned and cut into pieces)
- 8 cloves Garlic(minced)
- 2 inch Ginger(minced)
- 3 medium Shallots(finely chopped)
- 1 tbsp Dried chili flakes(adjust to taste)
- 4 tbsp Black peppercorns(coarsely ground)
- 3 tbsp Oyster sauce
- 2 tbsp Soy sauce
- 1 tbsp Kecap Manis (sweet soy sauce)
- 1 cup Chicken stock
- 1 tbsp Cornstarch(mixed with 2 tbsp water to form a slurry)
- 2 tbsp Butter
- 3 tbsp Vegetable oil
- 2 stalks Spring onions(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a wok over high heat. Add crab pieces and stir-fry for 2-3 minutes until shells turn red. Remove crab and set aside.
⏱️ 3 minutes - 2
In the same wok, melt butter over medium heat. Add minced garlic, ginger, and shallots. Sauté until fragrant, about 1-2 minutes.
⏱️ 2 minutes - 3
Add dried chili flakes and ground black peppercorns. Stir-fry for another minute until aromatic.
⏱️ 1 minute - 4
Pour in oyster sauce, soy sauce, kecap manis, and chicken stock. Bring to a simmer.
💡 Tip: Ensure the sauce is well combined and flavors are balanced. - 5
Return the stir-fried crab to the wok. Toss to coat evenly with the sauce.
💡 Tip: Make sure each piece of crab is well-covered. - 6
Gradually add the cornstarch slurry while stirring, until the sauce thickens to your desired consistency.
💡 Tip: Add the slurry slowly to avoid lumps and achieve the right thickness. - 7
Cook for another 3-5 minutes, or until the crab is fully cooked through and the sauce has thickened.
⏱️ 5 minutes - 8
Garnish with chopped spring onions before serving hot.
💡 Tip: Serve immediately with steamed rice or mantou (fried buns) to soak up the delicious sauce.
💡 Pro Tips
- ✓Use fresh, live crabs for the best texture and flavor.
- ✓Adjust the amount of black pepper and chili flakes to your spice preference.
- ✓Ensure your wok is very hot for a good stir-fry.
- ✓Don't overcook the crab, as it can become tough.
🔄 Variations
- Add a splash of brandy or Shaoxing wine to the sauce for extra depth.
- Include sliced red chilies for additional heat and color.
- Serve with mantou (fried buns) for dipping into the sauce.