Singapore Special: Black Pepper Crabs!

My husband and I are both super fans of crabs, just looking at these babies makes me salivate already!

I tried this recipe by Bee Yinn Low which I found on Hungry Go Where quite sometime back but didn't have time to update until now. This is one of those recipes that people are bowled over by but really really easy to make (not forgetting I am a noob cook ok)!

Here's the ingredients and steps:

Ingredients

• 1 tablespoon black pepper (I replaced this with black pepper that I usually used for pasta and personally I think it's still very yummy! I also used 2.5 tbsp cos I had more crabs and we also prefer the black pepper taste to be slightly stronger)

• 4 tablespoons melted unsalted butter

• 3 cloves garlic (My MIL has those garlic that have already been minced so I used my best estimate of those which is about 2 tbsp)

• 0.125 small onion (Again, because I had more crabs, I added about half a normal size onion)

• 1 kilo crab (This is the cool part, I have no idea how much crabs to buy for a trial so my friend at Crabs and Stuff very kindly helped me estimated about 3 crabs, each about 700 - 800g, all nicely chopped - cos my MIL house cannot kill stuff due to religion. All you have to do to "prep" the crabs is simply clean them up abit using a small brush.

• 1 tablespoon oyster sauce

• 0.5 tablespoon sugar

• 2 tablespoons water (I actually added alot more water than this because my crabs looked pretty dry. I just added them sparingly but not so much that it drowns the crabs. Maybe around 1/4 cup?)

• Salt (we don't really like salt so we omitted this part)

Steps

1. Prepare the black pepper by pounding them with a mortar and pestle. Make sure they are slightly coarse, not powdery. (If you use those pasta ones then you can skip this step!)

2. Heat up a wok with the butter. Saute the garlic and onion for 1 minute before adding the black pepper.

3. As soon as you smell the peppery aroma, add the crab into the wok and stir to combine well with the black pepper.

4. Add the oyster sauce, sugar, water and stir continuously to blend well with the crab.

5. Turn the heat to medium. Cover the wok with its lid until the crab turns red or completely cooked through.

(This part took quite awhile though before the crabs are completely cooked!)

1. Dish out and serve immediately.

Taste: 5/5

Extra points for because I love crabs and also because it's so easy peasy! If I can, I'll give it 10/5! 200%!

#chicken #honey #wings