Black Pepper Crab (Krab Hu Jiao)

Black Pepper Crab (Krab Hu Jiao) is a renowned Singaporean dish celebrated for its vibrant flavors and spicy zest. This seafood delicacy showcases tender crab meat enveloped in a fragrant black pepper sauce, offering a delightful culinary experience. The dish’s essence lies in the exquisite interplay between the spiciness of the black pepper and the natural sweetness of the crab meat. It is a culinary delight for those who appreciate the fusion of bold spices and seafood excellence, making it an exciting option for adventurous palates.

Ingredients

• 2 whole dungeness crabs, cleaned and quartered
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 1/2 teaspoon black peppercorns, crushed
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 cup water
• 2 stalks spring onions, sliced

Instructions

1. In a large wok, heat vegetable oil and butter over medium heat until the butter melts.
2. Add crushed black peppercorns, garlic, and ginger. Stir-fry for about 1 minute until fragrant.
3. Add cleaned and quartered Dungeness crabs to the wok. Stir well to coat with the aromatics.
4. Pour in soy sauce, oyster sauce, sugar, and water. Stir to combine, ensuring the crab is evenly coated.
5. Cover the wok and simmer for 8-10 minutes, or until the crab is cooked through and the sauce has thickened slightly.
6. Uncover and stir in sliced spring onions. Cook for another 2 minutes until the spring onions are tender.
7. Serve the crab hot with steamed rice.

Keywords: Dinner, Seafood, Spicy

Spice Rack: Black Peppercorns

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