Singapore Black Pepper Crab- Singaporean Cuisine, Black pepper crab is one of the two most popular ways that crab is served in Singaporean cuisine. It is made with hard -shell crabs, and fried with black pepper. The detailed recipe with cooking pictures follows.
The crabs live in all the world’s oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Crab meat is the meat found within a crab. It is used in many cuisines across the world.
The creation of singapore’s black pepper crab is attributed to Long Beach Seafood Restaurant in 1959. It is a restaurant- chain in Singapore best known for creating the orginal black pepper crabs. Besides the black pepper crabs, it also lays claim to being the first restaurant in Singapore to serve live seafood.
You may think that KFC’s chicken is finger licking good, let me tell you what finger licking good is, these crabs are finger licking good. First of all I should thank Chef Shihabudeen from Cherthala, Kerala India, for this wonderful recipe. This is his version of the famous Singapore Black Pepper Crabs recipe. It’s spicy, peppery, buttery and super delicious !
How to Make Singapore Black Pepper Crab- Singaporean Cuisine
In a wok or frying pan, stir fry the crabs, until they turn orange color. Remove from fire and set it aside.
Heat butter in the same frying pan.
Add the garlic and saute well until slightly brown, then add shallots and combine well. Saute it for a minute.
Now add coarsely grounded peppers and stir for a minute.
Now add in the sauces and mix well.
Add red chillies and spring onion, combine well.
Add crabs and 1/4 cup water and mix well. Cook for a couple of minutes or sauce has reduced.
Top with coriander leaves and serve hot.
Enjoy!! Happy Cooking.