Singapore-Style Pepper Crab
6 servings
60 minutes
Singapore-style crab in pepper sauce is a gastronomic symbol of Singapore, a delightful combination of fresh seafood and rich, spicy sauce. The dish originates from traditional Singaporean cuisine where the mastery of flavor combinations reaches new heights. Tender crab meat, lightly grilled, absorbs a thick sauce made of butter, garlic, ginger, and black pepper that gives it a rich taste with a hint of spiciness. Sweet notes of brown sugar soften the sharpness while oyster and soy sauces add depth and richness. This dish pairs perfectly with boiled rice that soaks up the aromatic sauce and becomes a true culinary delight. A wonderful choice for those looking to dive into exotic flavors and try one of Asia's most famous delicacies.
1
To prepare the crab, remove the top shell completely, discard the innards and gray gills. Using a sharp knife, cut the crab in half lengthwise without damaging the claws. Trim the thin parts of the legs with the knife.
- Blue crabs: 2 kg
2
Preheat the grill. Grill the crab pieces for 5-8 minutes on each side until they turn orange. Heat a wok over medium heat and add butter, minced garlic, ginger, finely chopped chili, and black pepper. Sauté for 30 seconds. Add soy and oyster sauces and sugar. Cook for about 1 minute until the sauce starts to glaze.
- Butter: 150 g
- Garlic: 6 cloves
- Grated ginger: 1 tablespoon
- Red chili pepper: 1 piece
- Ground black pepper: 3 tablespoons
- Soy sauce: 2 tablespoons
- Soft brown sugar: 1 tablespoon
- Oyster sauce: 2 tablespoons
3
Mix the cooked crabs with the sauce and transfer to a plate. Sprinkle with chopped green onions and serve with boiled rice.
- Blue crabs: 2 kg
- Spring onion: 1 stem
- Rice: to taste
