Tuesday, January 10, 2006

Pepper Crab

3 to 4 mud crabs
1 tbsp black peppercorns
1 tbsp white peppercorns
1 heaped tbsp minced garlic
2 tbsp butter
light soya sauce
dark soya sauce
1 tsp sugar

Clean the crabs and then boil them for about 8 minutes. Meanwhile, grind black and white peppercorns in a food processor. When the crabs are cooked, remove them from the water and set aside to cool. When they are cool enough to handle, break the crabs apart and crack the shells with a pestle so it's easy for you to take them apart when you eat them.

Heat a wok and then add butter and some cooking oil (to stabilise the butter). Still, you have to be really quick as butter burns easily. Throw it the garlic and ground pepper and toss for a few seconds to release the aromas. Throw in the crabs and toss them in the wok so that they are evenly coated with the garlic and ground pepper. Add a few splashes of light soya sauce (to taste) and about 2 tsp of dark soya sauce. Then add the sugar. Fry for a further 30 - 40 seconds. Remove from the pan and serve.

Note: You have to be really brisk with the entire frying process because the butter and pepper tend to burn pretty quickly.


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