No countdown no party on Christmas Eve! This is my sign of aging! Spent quality time with my secret master chef at home!
As the title suggest, we are cooking Black Pepper Crab (BPC) today – remember in my previous post we wanted to cook BPC too but ended up with Curry Chicken?!! I’m glad we managed to buy a few crabs from Shengsiong Supermarket! At the eleventh hour, we decided to drop my cousin a text and invite her over for a Christmas dinner! Good thing is, she is available. What’s even better is that the crab is so addictively delicious (at least for me)!
By the look of the ingredient, it doesn’t seems difficult to prepare!
What you need
- Crabs (2 x 300-400g or 1 x 1kg)
- Coarse Black Pepper (adjust to your liking)
- Unsalted Butter (60-70g; 1/4 of SCS butter)
- Curry Leaves (a stalk or two)
- 1 Onion (chop/strip both works)
- 2 cups of Water
- 2 tbsp of Oyster Sauce
- 1 tbsp Sugar
- 5 tbsp Dark Sauce
- 1 tbsp Corn Starch (optional)
How we do it in less than 9 steps
1. Mix oyster sauce, dark sauce, sugar together and set aside (ratio of 2:5:1)
2. Heat up wok, fragrance fry the coarse black pepper (without oil).
3. Add butter, onions & curry leaves, fry it further.
4. Add crab, give it a good fry. (If you’re like me, don’t know how to handle a crab, I believe you can request the stall owner to chop the crab into pieces for you.)
5. Add water and the mixture you done earlier in step 1, stir well then cover with lid. Wait for about 10-15 mins – depending on the crab size. (Don’t worry if you feel the water is too much, just continue to stir/fry it, the water will gradually evaporate)
6. Taste the sauce to check if it’s to your liking. You can add whichever sauce or even more pepper if you wanna spice it up a little.
7. Mix corn starch with a little water (1:2).
8. Add in the wok to thicken the sauce.
Now you done!! Serve it on your dinner plate and garnish it with coriander leaves (or curry leaves if you extra; save money fr buying coriander just to garnish)!
Most of the ingredient are pretty flexible on measurement. We added more black pepper because I like it hot. We added corn starch as I like thick sauce (we didn’t add corn starch the first time as my hubby doesn’t like thick sauce).
IMO, I think the curry leaves plays a big part. We didn’t add that previously and the BPC was lacking an extra punch. Now we tried to cook it again, we added curry leaves and immediately the fragrance whoosh outta the wok!
If you like BPC crab too, I suggest to give it a try..! If I can do it, so can you!!