📝 About This Recipe
A legendary jewel of Singaporean culinary heritage, Black Pepper Crab is a bold, aromatic masterpiece that celebrates the sweet succulence of mud crab. Unlike its chili-based cousin, this dish focuses on the intense, earthy heat of freshly cracked black peppercorns tempered by buttery richness and savory aromatics. It is a messy, hands-on dining experience that delivers a sophisticated balance of spice and sweetness in every bite.
🥗 Ingredients
The Crab
- 2 large Live Mud Crabs or Dungeness Crabs (approx. 800g each, cleaned and hacked into pieces)
- 1/2 cup Cornstarch (for dusting the crab pieces)
- 1 quart Vegetable Oil (for deep frying)
The Spice Paste & Aromatics
- 4-5 tablespoons Whole Black Peppercorns (toasted and coarsely cracked)
- 100 grams Unsalted Butter (high quality)
- 6 cloves Garlic (finely minced)
- 4 large Shallots (finely minced)
- 2 inch piece Ginger (grated or finely minced)
- 2-3 pieces Bird's Eye Chilies (optional, sliced for extra heat)
- 2 sprigs Curry Leaves (essential for authentic aroma)
The Sauce Base
- 2 tablespoons Oyster Sauce
- 1 tablespoon Kecap Manis (Sweet Soy Sauce)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine
- 1 teaspoon Sugar (to balance the heat)
- 1/4 cup Chicken Stock
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 stalks Spring Onions (sliced into 2-inch lengths)
👨🍳 Instructions
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1
Toast the whole black peppercorns in a dry pan over medium heat for 2-3 minutes until fragrant. Coarsely crush them using a mortar and pestle or a spice grinder; do not grind them into a fine powder, as the coarse texture is key.
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2
Clean the crabs by removing the top shell, gills, and 'apron'. Hack the body into quarters and lightly crack the claws with a mallet to allow the sauce to penetrate. Pat the pieces very dry with paper towels.
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3
Lightly dust the exposed meat of the crab pieces with cornstarch. This seals in the juices and helps the sauce adhere later.
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4
Heat the vegetable oil in a large wok to 180°C (350°F). Deep fry the crab pieces in batches for 3-4 minutes until the shells turn bright red and the meat is just cooked. Drain on paper towels and set aside.
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5
Discard the frying oil and wipe the wok clean. Melt the butter over medium heat until it begins to foam.
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6
Add the minced garlic, shallots, ginger, and sliced chilies. Sauté for 2 minutes until the aromatics are softened and golden.
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7
Toss in the curry leaves and the crushed black pepper. Stir-fry for 1 minute until the pepper releases its oils and the curry leaves become crisp.
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8
Deglaze the wok with Shaoxing wine, then stir in the oyster sauce, kecap manis, light soy sauce, sugar, and chicken stock. Bring to a simmer until the sauce thickens slightly.
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9
Return the fried crab pieces to the wok. Increase the heat to high and toss vigorously for 2-3 minutes, ensuring every crevice of the crab is coated in the thick, peppery glaze.
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10
Add the spring onions and give it one final toss. The sauce should be dry and clingy, not watery.
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11
Plate the crab by stacking the pieces to give it height, placing the top shell on the peak for presentation. Garnish generously with fresh cilantro.
💡 Chef's Tips
Always use fresh, live crab for the best texture; frozen crab can become mushy when stir-fried. Do not use pre-ground black pepper; the volatile oils in freshly cracked peppercorns are essential for the signature heat. If you prefer a 'wetter' sauce, double the chicken stock and add a small cornstarch slurry at the end. Cracking the claws before cooking is vital—it prevents them from exploding in the hot oil and lets the flavor in. Wear an apron! This dish is deliciously messy to eat and the pepper sauce can stain.
🍽️ Serving Suggestions
Serve with 'Mantou' (Chinese steamed or deep-fried buns) to soak up the extra black pepper butter. A side of steamed Jasmine rice is perfect for balancing the intense spice. Pair with a crisp, cold Lager or a dry Riesling to cut through the richness of the butter. Provide finger bowls with warm water and lemon slices for guests to clean their hands. A simple stir-fried Bok Choy or Gai Lan adds a nice crunch and freshness to the meal.