0:00 / 8:14
Developed with YouTube

Singapore Black Pepper Crab

groups2 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 20 minsscheduleTotal: 25 minsoutdoor_grillStir-frylocal_fire_departmentMedium
Allergens:warningShellfishwarningGlutenwarningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total
01
Preparation
00:00:16
  • Cut 3 scallions into small pieces and set aside
  • Dice 1/2 onion finely and set aside
  • Wrap the crab legs of 1 mud crab in a cloth and gently crack them with the back of a knife, then trim the tips of the crab legs
lightbulb

Watch out

The crab shell is hard and will shatter if beaten directly, so wrap it in a cloth and tap it gently, otherwise the meat will break apart.

Ingredients:scallion (3 piece)Onion (0.5 piece)Mud crab (1 piece)
Tools:kitchen clothkitchen scissorsknifecutting board
02
Active Cooking
00:02:26
warningStay safe

Hot oil will splatter violently during deep-frying; be very cautious when adding ingredients and keep the lid ready to shield.

  • Coat the prepared mud crab pieces evenly with 50g of cake flour
  • Heat oil in a wok, put the coated crab pieces into the high-temperature oil to fry, cover with a lid first until the sizzling sound quiets down, bubbles decrease, moisture evaporates and heat penetrates inside, then remove the crab and drain
local_fire_departmenthigh heat frying
lightbulb

Watch out

The oil temperature is extremely high and will splatter violently when crab pieces are added, so make sure to prepare and cover with a lid to protect yourself, otherwise splattering hot oil will cause burns.

Ingredients:Mud crab (1 piece)all-purpose flour (50 g)Cooking oil (200 ml)
Tools:spider strainerpot lidwok
03
Active Cooking
00:04:04
  • Heat a deep wok, add the diced 1/2 onion and scallions to sauté until fragrant
  • Then add the oil used for frying the crab, 1 tbsp minced ginger, and 1 tbsp minced garlic, stir-frying until the onion softens
local_fire_departmentmedium heat
lightbulb

Watch out

Do not use overly high heat when sautéing onion and garlic in oil, otherwise the minced garlic will easily burn and turn bitter.

Ingredients:Onion (0.5 piece)scallion (3 piece)ginger (1 tbsp)Garlic (1 tbsp)
Tools:wooden spatuladeep wok
04
Active Cooking
00:04:50
  • In the same deep wok, add 30g unsalted butter, 10 fresh curry leaves, 1 tbsp oyster sauce, and appropriate soy sauce to stir-fry
  • Add appropriate water to simmer, then add 2 tbsp coarse black pepper, 2 tbsp fine black pepper, appropriate sugar, and 1 tbsp fish sauce to season and mix well
local_fire_departmentmedium-low heat
lightbulb

Watch out

Black pepper is used in a large amount

stir continuously after adding, otherwise the bottom will easily burn and clump

Ingredients:Unsalted butter (30 g)Curry Leaves (10 piece)oyster sauce (1 tbsp)soy sauce (15 ml)water (100 ml)coarse black pepper (2 tbsp)fine black pepper (2 tbsp)sugar (5 g)fish sauce (1 tbsp)
Tools:wooden spatuladeep wok
05
Active Cooking
00:06:14
  • In the same deep wok, add the pre-fried mud crab, crab roe, fine black pepper, and scallions, mixing well
  • Continue stir-frying to reduce the sauce until the sauce thickens and the flavors completely coat the crab shell
local_fire_departmentmedium heat reduction
lightbulb

Watch out

The crab meat is inside the shell, so the sauce must be rich and concentrated during reduction, otherwise only the surface will have flavor and the meat will taste bland.

Ingredients:Mud crabfine black pepperscallion
Tools:wooden spatuladeep wok
06
Active Cooking
00:06:48
warningStay safe

The wok and freshly cooked hot sauce are extremely hot; use heat-resistant gloves or a cloth when moving to avoid burns.

  • Take a clean serving plate, arrange the reduced mud crab neatly on the plate, and pour any remaining black pepper sauce from the wok over the crab
lightbulb

Watch out

The wok and sauce are extremely hot when plating

be careful when transferring to avoid burns

Ingredients:Mud crab
Tools:kitchen tongsserving plate

groceryAll Ingredients

Mud crab1 piece
Onion0.5 piece
scallion3 piece
Garlic1 tbsp
ginger1 tbsp
coarse black pepper2 tbsp
fine black pepper2 tbsp
oyster sauce1 tbsp
Unsalted butter30 g
Curry Leaves10 piece
fish sauce1 tbsp
all-purpose flour50 g
soy sauce15 ml
water100 ml
sugar5 g
Cooking oil200 ml

blenderAll Tools Needed

kitchen clothkitchen scissorsknifecutting boardspider strainerpot lidwokwooden spatuladeep wokkitchen tongsserving plate
Singapore Black Pepper Crab Recipe | HeySifu