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–+ servings

Black Pepper Crab

Don't use a non-stick wok/pan unless you want it scratched. You can skip the deep-frying step if your crabs don't have roe/milt. Or if you don't mind the roe/milt falling off during stir-frying. If deep-frying, be careful of splattering oil.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Singapore
Servings 4
Calories 240 kcal

Ingredients
  

  • 1.6 kg crab
  • ¼ cup cornflour optional
  • corn oil for deep-frying optional
  • 1 tbsp corn oil
  • 15 g butter
  • 4 shallots finely minced
  • 4 cloves garlic finely minced
  • 1-2 tbsp black peppercorns coarsely ground
  • 2 tbsp Shaoxing wine
  • 2 tbsp light soya sauce
  • 2 tsp dark soya sauce
  • ½ tsp salt
  • ¼ cup water

Instructions
 

Prep crabs

  • Place crabs in freezer till immobile, 15-30 minutes. Remove strings. Loosen shells. Remove and discard lungs. Scrub crabs. Rinse. Drain. Twist and loosen pinchers. Crack claws with side of cleaver. Chop and discard last joints of remaining claws. Chop each crab into 4 pieces.
    1.6 kg crab

Deep-fry crabs (optional)

  • Sprinkle cornflour on crab where there's roe/milt. Rest for 5 minutes so that the flour sticks well.
    ¼ cup cornflour
  • Heat oil in a wok till just smoking. Place crab in oil, roe/milt side down. Deep-fry over high heat till roe/milt side is set and lightly brown. Remove from oil. Drain.
    corn oil for deep-frying

Stir-fry crabs

  • Remove oil from wok, leaving 1 tbsp. Add butter and shallots. Stir-fry over high heat till shallots turn translucent. Add garlic and stir-fry till lightly golden. Lower heat. Add black peppercorns. Stir-fry till fragrant. Add wine. Stir through. Increase heat to high. Add crab, light soya sauce, dark soya sauce, salt and ¼ cup water. Stir to mix well.
    15 g butter, 4 shallots finely minced, 4 cloves garlic finely minced, 1-2 tbsp black peppercorns coarsely ground, 2 tbsp Shaoxing wine, 2 tbsp light soya sauce, 2 tsp dark soya sauce, ½ tsp salt, ¼ cup water, 1 tbsp corn oil
  • Cover wok and simmer till crab is cooked, about 10 minutes. Stir again to mix thoroughly. Sauce should be just thick enough to stick to crab. Increase heat and reduce sauce, or add a bit more water as necessary. (Poor quality crabs release a lot of liquid when they're cooked. Good ones don't.)
  • Taste and if necessary adjust seasoning. Plate and serve immediately.