Ingredients
- 2 tablespoons black peppercorns
- 4 cloves garlic, minced
- 2 shallots, minced
- 2 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 cup chicken or seafood broth
- 2 tablespoons butter
- 1 kg crab, cleaned and cut into pieces
Per serving
Calories: 170 kcal
Proteins: 1 g
Fats: 10 g
Carbohydrates: 18 g
Method
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In a mortar and pestle, crush the black peppercorns until they are coarsely ground. Set aside.
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Heat the vegetable oil in a wok or large pan over medium heat. Add the minced garlic and shallots, and sauté until fragrant and golden brown.
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Add the crushed black peppercorns to the pan and stir-fry for a minute to release their flavor.
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In a small bowl, whisk together the oyster sauce, soy sauce, sugar, cornstarch, and chicken or seafood broth until well combined.
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Pour the sauce mixture into the pan with the black peppercorns. Stir well and bring the sauce to a simmer.
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Add the butter to the pan and continue stirring until the butter has melted and incorporated into the sauce.
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Gently place the crab pieces into the pan, ensuring they are coated with the sauce. Cover the pan and cook for about 10-15 minutes, or until the crab is fully cooked and the sauce has thickened.
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Serve the black pepper crab sauce hot with steamed rice or crusty bread.
The sauce is typically served with fresh crab, either mud crab or Dungeness crab, which are popular choices for this dish due to their succulent meat and ability to absorb the flavors of the sauce.
Black pepper crab sauce is a signature dish in Singaporean cuisine. The combination of freshly ground black peppercorns, garlic, and shallots creates a robust and aromatic sauce that enhances the natural sweetness of the crab meat. The sauce has a perfect balance of spicy, savory, and slightly sweet flavors. It pairs well with steamed rice or crusty bread, allowing you to savor every bit of the flavorful sauce.
Facts about the sauce:
- Black pepper crab is a popular dish in Singapore and is often served at seafood restaurants and hawker centers.
- The sauce is known for its spicy kick and fragrant aroma, thanks to the generous use of black peppercorns.
- The sauce can be adjusted to personal preference by adding more or less black peppercorns to control the spiciness.
- The dish is often enjoyed with a side of chili crab sauce, another iconic Singaporean seafood dish.
- Black pepper crab is considered a delicacy and is enjoyed by locals and tourists alike.
