Spicy, bold, aromatic, peppery delight

Singaporean
Seafood

Black Pepper Crab

Singapore Black Pepper Crab is a bold, aromatic seafood dish featuring fresh crab stir-fried in a rich, peppery sauce made with coarsely ground black pepper, garlic, butter, and soy. Unlike its sweeter chili crab cousin, this version highlights the intense heat and fragrance of black pepper, perfectly balanced with savory depth and a hint of sweetness. A must-try for spice lovers and seafood enthusiasts alike.

servings
4
prep time
30 mins
cook time
90 mins
MAIN
  • 2.5 lb Dungeness Crab
  • 3 tbsp Black Peppercorns
  • 1 tbsp White Peppercorns
  • Coriander for Garnish
SAUCE
  • 0.5 stick Butter (unsalted)
  • 3 tbsp Garlic (minced)
  • 3 tbsp Shallots (minced)
  • 0.5 cup Curry leaves
  • 2 tbsp Chili Padi (Bird's Eye Chili)
  • 1 tsp Taucheo  (Fermented Soy Bean)
  • 3 tbsp Oyster Sauce
  • 3 tbsp Light Soy Sauce
  • 3 tbsp Sugar

  1. Kill, clean and prepare crabs (removed gills).  Cut into quarters
  2. Roughly crush peppercorns and toast in a pan till aroma releases
  3. Deep fry (vegetable or canola oil) crabs for 3 - 4 mins in small batches.  Drain off excess oil.
  4. In a separate pan, add butter and melt
  5. Add garlic, shallots, taucheo, peppercorns, curry leaves, chili and stir-fry
  6. Add oyster sauce, soy sauce and sugar, and mix
  7. Add crab and stir-fry for another 5 - 7 mins