Singapore Pepper Crabs

Pepper crab is the other popular crab dish in Singapore. Because the dish is largely oyster sauce and pepper, get the good stuff. I serve this as a first course with Hainanese chicken rice as the second course for an all Singapore meal.

Singapore Black Pepper Crabs
Adapted from Steven Ng, Shangri-La Hotel

Ingredients (serves 2-4)
2 Large Dungeness Crabs, cooked and cleaned. Cut each body section in half and remove the legs. Using the back of a heavy knife, crack the shell of each leg joint (without breaking them into pieces)
6 Tbsp Butter
6 Cloves Garlic, chopped
2 shallots, chopped
2 Tbsp Coarsely Ground Tellicherry Black Peppercorns
½ tsp Freshly Ground White Pepper
4 tsp Chinese rice wine
Sauce:
1/4 cup oyster sauce (Lee Kum Kee brand)
2 tsp light soy sauce
2 tsp dark soy sauce
2 1/2 tsp sugar or to taste
1 ¼ cup water
1 tbsp cornstarch mixed in ¼ cup water
Garnish
1 green onion, sliced
2 red Thai chili or red jalapeno peppers, thinly sliced
2 Tbsp cilantro, chopped


Directions
Dry fry the black peppercorn on a low heat until fragrant, and set aside.

Melt the butter, and mix in the shallots and garlic and stir fry for 1-2 minutes. Add crab, stir fry over medium high heat for 1-2 minutes; add black pepper and white pepper, de-glaze with Chinese rice wine.

Add water, oyster sauce, both soy sauces and sugar. Lower heat, cover with lid and let braise over moderate heat for 3-4 minutes. Adjust seasonings, thicken with cornstarch, transfer to plate. Topped with garnish, serve immediately.

Looks soooo delicious    Thanks for sharing the recipe Scott.

Oh damn!!!

Have to try to make this.

My wife and I always tell about me getting a transfer to Singapore...food, access to best of Asia in a tiny flight...now maybe I can just being the food here!