Description
Discover how to make a flavorful Black Pepper Chili Crab dish with this easy recipe. Learn the secrets to creating a delicious seafood meal at home!
Ingredients
- 3 tablespoons (45 ml) soy sauce
- 3 tablespoons (45 ml) vegetarian oyster sauce
- 3 tablespoons (45 ml) caster sugar
- 2 kg raw blue swimmer crabs
- 1 1/2 tablespoons (22.5 ml) vegetable oil
- 1 1/2 tablespoons (22.5 ml) plant-based butter
- 1 1/2 tablespoons (22.5 ml) grated fresh ginger
- 6 garlic cloves, finely chopped
- 1 -2 red chile, finely chopped
- 1 1/2 tablespoons (22.5 ml) black pepper
- 1 1/2 teaspoons (7.5 ml) white pepper
- 1/4 teaspoon (1 ml) ground coriander
- 2 spring onions, finely chopped
- 1/4 cup (60 ml) chopped fresh coriander
Instructions
- Combine soy sauce, vegetarian oyster sauce, caster sugar, and 3 tablespoons of water in a small bowl, mix well, and set aside.
- Remove the apron from each crab, discard the top shell, intestines, and feathery gills, then rinse briefly.
- Divide each crab into four pieces and gently crack the legs with a meat mallet to allow the flavors to seep in.
- In a large wok, heat the vegetable oil on high heat; add crab pieces in batches and stir-fry until the shells turn bright orange and the meat is nearly cooked, approximately 5 minutes. Remove and repeat with remaining crab.
- Melt the plant-based butter in the wok, then add grated ginger, chopped garlic, chopped red chili, black and white peppers, and ground coriander; stir-fry for 30 seconds.
- Pour in the prepared sauce mixture, stir thoroughly, bring to a boil, then reduce heat and simmer for 2 minutes.
- Return the crab pieces to the wok, tossing them until they are fully covered in the sauce.
- Continue cooking for an additional 2-3 minutes to ensure the crab is fully cooked, then top with chopped spring onions and fresh coriander before serving immediately.
Notes
- Marinate crab in the sauce for 30 minutes before stir-frying for enhanced flavor.
- Adjust red chili amount to tailor spiciness to your preference.
- Garnish with fresh coriander for added freshness and color before serving.
