Name: Black Pepper Crab
Yield: Serves 4 as an entrée or 2 as a main course
Cuisine: Asia
Ingredients: 3 spring onions (scallions), 2 cut into 3 cm (1¼ inch) lengths, 1 thinly sliced, green part only, to garnish; 1 tablespoon salt; 1½ tablespoons kombu extract (optional); 2½ tablespoons Shaoxing wine; potato starch, for dusting; vegetable oil, for deep-frying; 4 cm (1½ inch) piece ginger, finely chopped; 2 tablespoons finely chopped garlic; 80 g (2¾ oz) unsalted butter; 1 live mud crab; 1½ tablespoons caster (superfine) sugar; 3 tablespoons oyster sauce; 200 ml (7 fl oz) chicken stock (Essentials); 60 g (2¼ oz) ground black pepper; 20 coriander (cilantro) leaves; 1 tablespoon sesame oil

Preparation info

Serves
4
as an entrée

Difficulty
Complex

Appears in

Mr Hong

By Dan Hong

Published 2014

About

Real Singaporeans know it’s all about black pepper crab, not chilli crab! This is not a traditional recipe, but it’s ridiculously tasty.

Ingredients

1 live mud crab
80 g (2¾ oz) unsalted butter

Asia
Main course
Starter

Method

Put the mud crab in the freezer for 1 hour to send it to sleep. Once asleep, take it from the freezer and work quickly. Turn the crab upside down and make an incision with a sharp, heavy knife into the middle of the body, driving the knife down between the eyes. You can now pull the body out of the shell. Discard the tail, lungs and stomach sac. Wash the crab thoroughly under cold water to remo

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