SINGAPORE BLACK PEPPER CRABS

Ingredients

1.5 kgs Large Crabs Cleaned and cut into halves. Removed the legs and lightly mash the claws. Sprinkle 1/2 tsp salt and keep aside

3 tblsp oil and one tsp chilli oil

Sauce: Mix the below ingredients and reserve

4 tblspoons Soy Sauce

4 Tblspoons Oyster Sauce

2 tsp Sugar

Other

1.5 spoons butter

2 inch chopped ginger

10 cloves chopped garlic

2 green chillies and 2 red chillies chopped

1 handful curry leaves

1 tsp corainder powder

2 tsps of Black Pepper Powder

1.5 tsp white pepper powder

3 chopped spring onions

1 bunch coriander leaves

Method:

Heat a pan and add 3 spoons oil and 1 spoons chilli oil. Fry the crabs in batches till they get a slightly orange colour and remove.

Add butter, ginger, garlic, chillies and curry leaves and fry. Add sauce and mix well. Cook for two minutes. Add coriander, black pepper and white pepper powders and mix well. Cook for a minute. Add the fried crabs and mix well to coat. Cook for a few minutes. Sprinkle the spring onions and coriander leaves and remove

Mangalorean Crab Curry

 

 

Ingredients:

1.5 Kgs Crabs (Clean, wash, sprinkle 1 ½ tsp salt, keep aside for 15 minutes)

Grinding:

10 Red Chillies (Kashmiri) or 8 Red Chillies

10 Pepper Corns

1/2 Tsp of Cumin Seeds

1 spoon coriander seeds

½ tsp mustard seeds

1/2Tsp Turmeric Powder

1 marble sized Tamarind

1 Onion

8 seeds garlic

Water for grinding

 

Seasoning

1 Onion Chopped

3 Spoons Oil

1 sprig Curry Leaves

 

Salt and vinegar to taste

 

Method:

Grind the Masala and keep the masala water.

Heat a vessel and add oil. When hot add onion and fry till slightly brown. Add curry leaves and after 15 seconds add the ground masala. Add masala water and cook for 5 minutes. Add the salted crabs, mix well and cook for 10 minutes. Check for salt and vinegar. Add if required and then remove from flame after 3 minutes.

Enjoy!!