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home > recipes > seafood > malaysian black pepper crabs
2 fresh uncooked crabs 1 tbsp oyster sauce 2 tbsp light soy sauce 2 tbsp sugar 1/2 cup water 5 red bird's eyes chillies (seeded & chopped) 10 curry leaves 2 tbsp freshly ground black pepper 1 tbsp salted soybean paste (mashed) 1 tbsp dried shrimp (roasted & ground) 4 cloves garlic (chopped) 4 shallots (sliced thin) 2 tbsp butter 5 tbsp oil cilantro leaves - garnish 1. Clean both crabs well and cut in 1/2, discard the spongy material inside the shell 2. Smash the claws with a cleaver (to allow seasoning to penetrate) 3. Heat oil in wok 4. Add crabs and stir-fry for 15 mins over high heat (or till crabs are half cooked) 5. Remove, drain and set aside 6. Heat wok again 7. Add in butter, shallots, garlic, salted soy bean paste, dried shrimp, pepper, chillies and curry leaves 8. Saute till fragrant 9. Add a bit of water if the mixture looks like it is drying out 10. Return crabs to the wok, add soy sauce, sugar and oyster sauce 11. Stir-fry for another 10 mins on medium to high heat 12. Add more water if it looks dry 13. Scoop crabs, serve on a platter and garnish with cilantro

Malaysian Black Pepper Crabs


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list all recipes for SEAFOOD (335)
list all Australian/South Pacific recipes (81)
list all recipes by PHILPOT (51)


   

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keyword: malaysian
keyword: black
keyword: pepper
keyword: crabs
ethnicity: australian/south pacific
recipes for seafood
recipes by philpot
Email Address:
(posted February 25, 2008)

2 fresh uncooked crabs
1 tbsp
oyster sauce
2 tbsp
light soy
sauce
2 tbsp
sugar
1/2 cup water
5 red
bird's eyes chillies (seeded & chopped)
10
curry leaves
2 tbsp freshly ground black pepper
1 tbsp salted
soybean paste (mashed)
1 tbsp dried
shrimp (roasted & ground)
4 cloves
garlic (chopped)
4 shallots (sliced
thin)
2 tbsp
butter
5 tbsp oil
cilantro leaves - garnish

1.
Clean both crabs well and cut in 1/2, discard the spongy material inside the shell

2. Smash the claws with a
cleaver (to allow seasoning to penetrate)

3. Heat oil in
wok

4. Add crabs and
stir-
fry for 15 mins over high heat (or till crabs are half cooked)

5. Remove,
drain and set aside

6. Heat
wok again

7. Add in
butter, shallots, garlic, salted soy bean paste, dried shrimp, pepper, chillies and
curry leaves

8. Saute till fragrant

9. Add a bit of water if the mixture looks like it is drying out

10. Return crabs to the
wok, add soy
sauce, sugar and oyster sauce

11.
Stir-
fry for another 10 mins on medium to high heat

12. Add more water if it looks
dry

13. Scoop crabs, serve on a platter and
garnish with cilantro


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