Singapore Black Pepper Crab Sauce Recipes

SINGAPORE BLACK PEPPER CRAB SAUCE

Singapore Black Pepper Crab Sauce image

This recipe is traditionally designed to accompany crab but will work well as a sauce for a variety of different proteins and can be served over rice.

Provided by tejas

Categories Sauces

Time 25m

Yield 2 c, 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup oyster sauce
1/2 cup granulated sugar
1/2 cup water
1/2 cup ketjap manis
1 1/2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 teaspoons fresh garlic, minced
2 green chilies, minced
2 tablespoons fresh ginger, minced
4 teaspoons ground black pepper
1 teaspoon white pepper
1 teaspoon ground coriander
2 green onions, finely chopped
1/4 cup fresh cilantro, roughly chopped

Steps:

Combine oyster sauce, sugar, water, and Kecap manis in a bowl.
Heat the oil and butter in a wok over medium high heat. Add the garlic, chiles, and ginger and cook until fragrant. Add the black pepper, white pepper, coriander, and green onion and stir fry for 30 seconds.
Add the oyster sauce mixture to the wok and stir well. Bring to a boil, reduce heat to medium, and simmer for an additional 5 minutes.
Remove from heat and stir in the fresh cilantro.

Nutrition Facts : Calories 211.2, Fat 8.3, SaturatedFat 2.5, Cholesterol 7.6, Sodium 1009.6, Carbohydrate 34.9, Fiber 1.7, Sugar 26.4, Protein 1.6

SINGAPORE BLACK PEPPER CRAB

Singapore Black Pepper Crab image

From the cookbook Spice It - given to me recently as a present by my ex husband! I have developed a real love of crabs and am pretty handy at catching and dispatching of them now days. It's a great way to fill in a few hours: catching, cooking, cleaning and picking or eating them and makes me feel like a real "hunter and gatherer"!

Provided by JustJanS

Categories Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons ketjap manis
3 tablespoons oyster sauce
3 tablespoons caster sugar
2 kg raw blue swimmer crabs
1 1/2 tablespoons oil
1 1/2 tablespoons butter
1 1/2 tablespoons grated fresh ginger
6 garlic cloves, finely chopped
1 -2 red chile, finely chopped
1 1/2 tablespoons black pepper
1 1/2 teaspoons white pepper
1/4 teaspoon ground coriander
2 spring onions, finely chopped
1/4 cup chopped fresh coriander

Steps:

Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
Pull back the apron of each crab, remove top shell, then intestines and feathery gills. Rinse quickly.
Cut each crab into quarters and crack the legs gently (I use a meat mallet) so the flavours can enter.
Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about 5 minutes). Remove and repeat until all is cooked.
Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.
Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
Return the crab to the wok and toss to coat in the sauce.
Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
Serve at once.

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