This is yet another favourite recipe out of Singapore, its spicy, aromatic and very tasty. Unlike the chilli crab this is a much drier dish so you’d probably eat this with a gravy dish. It’s fairly easy to make as long as you have all the ingredients, but make sure you’re wearing a bib while eating this because you’re going to be spending quite some time at the dining table, hope you like this recipe. Enjoy!


INGREDIENTS
1-kg Crab, washed, cut
4-tbsp. Butter, unsalted
2-tbsp. Peppercorns
3 Garlic cloves, minced
1/2 Onion, minced
2 Birds eye chilli, minced
2-tbsp. Oyster sauce
1-tsp. Dark soy sauce
1/2-tsp. Sugar

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PROCEDURE
1. Wash, cut and bruise the crab claws and legs without breaking the shell so it absorbs all the flavor as much as possible.
2. Pound the pepper in a mortar and pestle until you get a coarse powder, don’t over do this.
3. In a large wok add the butter, bring up the heat, once its starts bubbling add the garlic and onions and stir fry for a minute, now add the pepper and mix well.
4. Add the crab and toss it in the wok so the pepper coats most of the crab, now add the oyster sauce, soy sauce and sugar, stir continuously to blend well with the crab.
5. Pour 2-tbsp. of water, cover the wok and let it simmer, cook until the crab shells are red, taste for seasoning, adjust, stir and serve.