Black Pepper Crab 黑胡椒蟹

A signature Singaporean seafood dish featuring fresh crabs wok-fried in a rich, spicy, and aromatic black pepper sauce.

Nutrition (per serving)

Ingredients

• 2 large mud crabs (approx. 800g-1kg each), cleaned and cracked
• 3 tablespoons black peppercorns, coarsely crushed
• 6 cloves garlic, minced
• 2-inch piece ginger, grated
• 3 shallots, minced
• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 150ml chicken stock (or water)
• 30g unsalted butter
• 3 tablespoons vegetable oil
• 1 tablespoon cornstarch
• 2 tablespoons water (for cornstarch slurry)
• 1 sprig curry leaves (optional)
• 2 red chilies, sliced (optional)

Steps

1. Heat vegetable oil in a large wok over high heat. Add the cleaned and cracked crabs and stir-fry until they turn red, about 3-5 minutes. Remove and set aside.
2. In the same wok, add butter. Sauté minced garlic, grated ginger, minced shallots, and coarsely crushed black peppercorns until fragrant, about 2 minutes. Add curry leaves and sliced red chilies if using, and sauté for another 30 seconds.
3. Add dark soy sauce, light soy sauce, oyster sauce, sugar, sesame oil, and chicken stock to the wok. Bring to a simmer.
4. Return the stir-fried crabs to the wok. Cover and simmer for 8-10 minutes, allowing the crabs to cook through and absorb the sauce. Stir occasionally.
5. Stir the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. Serve immediately, garnished with fresh curry leaves or sliced chilies if desired.

Related recipes

More Singaporean recipes

Hainanese Chicken Rice Char Kway Teow Hainan Chicken Rice (Quick Poached Version) Curry Fish Head Hokkien Mee (Singapore/Malaysia Style) High-Protein Scrambled Tofu with Spinach and Sourdough