Pepper crab

Pepper crab

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South East Asian Food

Pepper crab is a popular modern recipe in Malaysia, the use of black pepper and chillies being a local adaptation.

When cooking whole crabs, especially large ones such as mud crabs, buy them still alive if you can. Kill them by putting them in the freezer for half an hour, then wash them, remove the bottom plate of the shell and clean out the spongy material. Cut into quarters with legs attached and crack the claws lightly before cooking to allow the sauces to penetrate.

Ingredients

Quantity Ingredient
1 1/2 tablespoons black peppercorns
3 tablespoons vegetable oil
5 garlic cloves, smashed and chopped
2 medium-sized red chillies
3 medium-sized mud crabs, cut into four

Chilli sauce

Quantity Ingredient
3 medium-sized red chillies
1 garlic clove
1 lime, juiced
1/2 teaspoon sugar

Method

  1. Grind the peppercorns coarsely and leave aside. Heat the oil in a wok, put in the garlic, chilli and pepper and fry until the garlic starts to turn brown (be careful not to burn it). Add the crabs and stir-fry, turning around, until they are coated with the spices. Add a splash of water, put on the lid and leave on high heat for about 10 minutes, lifting the lid and turning from time to time to make sure it does not dry out. Dish out on to a serving plate.
  2. To make the sauce, mash the chillies and garlic to a paste. Add the lime juice and the sugar and mix. Serve in individual sauce dishes.
Tags:
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