28min 4 ppl
Black Pepper Crab
23 minutes
4 people
Easy≤30 min & ≤6 steps
23 min · 6 steps
Easy: ≤30 min and ≤6 steps
380 kcalper person
Protein 28g
Carbs 14g
Fats 24g
About this dish
Fresh whole crab stir-fried in butter with coarsely crushed black pepper and garlic until the sauce reduces to a dark, fiery glaze that clings to every shell.
Allergy Info
Dairy, Gluten, Soya, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovesminced8 cloves
- Spring onionssliced, to serve2 stalks
Fish & Seafood
- Whole crablive or freshly killed, cleaned, chopped into pieces, claws cracked2 whole
Dairy & Eggs
- Unsalted butter80 g
Dried Goods
- Sugar1 tbsp
- Water100 ml
Spices & Seasonings
- Black peppercornscoarsely crushed3 tbsp
- Fine sea salt0.5 tsp
Oils & Condiments
- Dark soy sauce2 tbsp
- Light soy sauce1 tbsp
- Vegetable Oil2 tbsp
Utensils
- Mortar and pestle
- Wok
Method
1
Crush the black peppercorns coarsely with a mortar and pestle.
Approx. 3 minutes
2
Heat the vegetable oil in a wok over high heat and stir-fry the crab pieces for 3 minutes until the shells start to turn red.
Approx. 4 minutes
3
Remove the crab and set aside, then melt the butter in the same wok and fry the garlic and crushed pepper for 2 minutes until fragrant.
Approx. 3 minutes
4
Return the crab to the wok, add the dark soy sauce, light soy sauce, sugar, salt and water, cover and cook for 8 minutes, turning occasionally, until the shells are fully red and the flesh is opaque throughout.
Approx. 9 minutes
5
Uncover and cook for 2 more minutes, stirring, until the sauce reduces to a thick, peppery glaze.
Approx. 2 minutes
6
Scatter with spring onions and serve immediately.
Approx. 2 minutes
