Black Pepper Crab

Cook Time 25 minutes

Servings 4


4 whole fresh blue swimmer crabs
2 tbsp vegetable oil
250g butter
1 tbsp caster sugar
½ cup freshly crushed black peppercorns
3 cloves garlic, sliced
1 knob ginger, julienned
2 long red chillies, julienned
100 ml chicken stock
2 tbsp oyster sauce
1½ tbsp light soy sauce
Coriander and lime to garnish


Have all ingredients prepared and ready to go as it is a fast process that requires attention.

To clean crab:
 Turn crab upside down, open the tail and place your thumb between the body and head, pull apart to separate the two.
Remove gills and clean the cavity of the body, rinse under running water to remove any excess guts.
Clean one crab shell and reserve for presentation.
First cut crab in half, down the middle, then again evenly between the legs.
Using the top of your chef’s knife, crack the claws. This allows the sauce to penetrate the flesh.

Boil crab in boiling salted water for 4 -5 minutes.

Heat wok, add oil, then black pepper, garlic, ginger and chilli.

Fry for 30 seconds until fragrant, add chicken stock, add oyster sauce, soy sauce and sugar.

Check for the correct balance of sweet and salty.

Add butter, stirring vigorously to emulsify the butter and liquid, until it coats the back of the spoon.

Then add crab and toss until it is nicely coated with the sauce. Arrange neatly in a bowl, garnish with coriander leaves and a lime cheek. Place crab shell atop and serve with steamed jasmine rice.


Black Rice Pudding


Black Pepper Chicken