Black Pepper Crab with a Spicy Twist

Ingredients

• 2 live crabs (approximately 2 pounds / 900g) 2 live crabs (approximately 2 pounds / 900g)
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 red chili peppers, thinly sliced 2 red chili peppers, thinly sliced
• 2 tablespoons black peppercorns, coarsely ground 2 tablespoons black peppercorns, coarsely ground
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup 1 tablespoon tomato ketchup
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Steamed rice or crusty bread, for serving Steamed rice or crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 38g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Clean the crabs thoroughly, removing the top shell and gills. Cut each crab into quarters.
2. 2.
   Heat the vegetable oil in a large wok or skillet over medium heat.
3. 3.
   Add the chopped onion, minced garlic, grated ginger, and sliced red chili peppers. Stir-fry for 2-3 minutes until fragrant.
4. 4.
   Add the black peppercorns and continue to stir-fry for another minute.
5. 5.
   Increase the heat to high and add the crab pieces to the wok. Stir-fry for 5 minutes, ensuring the crabs are well coated with the spices.
6. 6.
   In a small bowl, mix together the oyster sauce, soy sauce, tomato ketchup, and sugar. Pour this sauce over the crabs and stir well to combine.
7. 7.
   Reduce the heat to medium-low, cover the wok, and let the crabs simmer for 10-12 minutes, or until they are cooked through and the sauce has thickened slightly.
8. 8.
   Stir in the cornstarch mixture to further thicken the sauce.
9. 9.
   Remove from heat and garnish with fresh cilantro leaves.
10. 10.
    Serve the Black Pepper Crab hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Crab — Choose live crabs for the freshest taste. Clean them thoroughly before cooking to remove any impurities and ensure the best flavor.
• Black peppercorns — Coarsely grind the peppercorns for a more intense and aromatic flavor in the dish.
• Red chili peppers — Adjust the amount of chili peppers according to your spice tolerance. Remove the seeds for a milder heat.

Tips & Tricks

• To enhance the flavor, marinate the crab pieces in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
• Serve the Black Pepper Crab with a side of tangy lime wedges to add a refreshing citrus twist to each bite.
• If you prefer a thicker sauce, increase the amount of cornstarch dissolved in water.
• For a milder version, reduce the amount of black peppercorns used in the recipe.
• Don't forget to provide finger bowls or wet towels for your guests to clean their hands after enjoying the messy but delicious crab.

Serving advice

Serve the Black Pepper Crab as the star of the meal, accompanied by steamed rice or crusty bread. Provide plenty of napkins and finger bowls for a messy but enjoyable dining experience.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped cilantro leaves to add a pop of color. Serve the crab pieces on a large platter, allowing the vibrant red shells to showcase the dish's visual appeal.