Black Pepper Crab
Learn How to Cook Black Pepper Crab Exactly Like the Restaurants
This recipe showcases how it’s done. Restaurant style quality made with love in the kitchen. It combines the sweet and succulent Blue Swimmer Crab with the kick and aromas of the black peppercorns. A family favourite and a must try for any cook.
Crabs can be done a huge number of ways – chilli crab, salt and pepper crab, curry crab, and numerous other ways
Why not shop Blue Swimmer Crabs today to make your own at home – browse on our website at Manettas Seafood Market – simply enter your suburb and you will see hundreds of products available in your area
Recipe by Ross Brockbank
INGREDIENTS
- 6 Blue Swimmer Crabs, cleaned and halved
- 1 tbsp Olive Oil
- 1 ½ tbsp crushed Black Peppercorns
- 5cm piece Ginger, diced
- 2 cloves of Garlic, diced
- ¼ cup Soy Sauce
- 1 long Red Chilli, deseeded and chopped
- ¼ cup Kecap Manis
- ¼ cup Oyster Sauce
- 1 bunch Spring Onions, halved and sliced
- ¼ cup Coriander chopped
METHOD
Step 1
Bring 1 cup of water to boil in a large wok. Add the crab, cover and steam for 3 minutes.
Step 2
Remove crab and set aside. Remove the water and set aside for later. Clean and dry the wok.
Step 3
Heat the oil over a medium heat. Add the crushed black peppercorns and fry for 1 minute
Step 4
Add the garlic and fry for another 1 minute. Add the chilli and ginger, fry for a further 1 minute
Step 5
Add the soy sauce, kecap manis, oyster sauce, ½ cup of the retained water and the spring onions.
Step 6
Return the crab to the wok, toss through the sauce, cook for 2 minutes.
Step 7
Turn the crab into a large serving dish and pour over the sauce.
Step 8
Sprinkle the coriander over the top and serve with steamed rice and Asian greens.