Amazing Black Pepper Crab

The best way of having Crab.

• Difficulty: Easy
• Category: Dinner, Fish Recipe, Healthy Recipes, Light Dinners, Lunch, Meal Times, Recipes, Seafood Recipe, Summer Recipes, Winter Recipes
• Cuisine: African, Chinese, European, Italian/USA, Mediterranean, South African
• Cooking Method: Braai / BBQ, Gas Cooking, Stove Top

Ingredients

INGREDIENTS:

• 1.5 kg Crab ((Cooked))
• 3 tbsp Black Pepper Corns
• 4 Clove Garlic ((Chopped))
• 1 Ginger ((5cm Cleaned & Sliced))
• 2 tsp Ground Turmeric
• 2 tbsp Water
• 3/4 cup Water ((Extra))
• 2 tbsp Oyster Sauce
• 2 tsp Fish Sauce
• 1 tsp Granulated Sugar
• 3 tbsp Grapeseed Oil
• Cilantro ((Garnish))

Instructions

METHOD:

1. 1. Pull legs and claws off Crabs then use a nutcracker to crack them at the joints. Discard any bits of shell that come flying off. Pile the legs, claws and body sections on a plate.
2. 2. Pulse Peppercorns in a mini food processor until coarsely ground. Transfer to a small bowl. Add Garlic, Ginger, Turmeric and 2 tablespoons Water to the food processor and process until a coarse paste forms. Return the crushed Pepper and pulse to combine. (Alternatively, pound the aromatics with a mortar and pestle, adding the water gradually.)
3. 3. Stir the remaining 3/4 cup water, Oyster Sauce, Fish Sauce and Sugar in a small bowl to combine. Set near the stove along with the Crabs and the seasoning.
4. 4. Warm Oil in a large flat-bottom wok or large pot over medium-low heat. When hot enough to gently sizzle a bit of the seasoning scrape in all the paste. Cook, stirring frequently until fragrant and the oil starts separating from the paste for 3 to 5 minutes.
5. 5. Add the sauce mixture to the pan then increase the heat to high. When the mixture begins to bubble dump in the Crab. Stir-fry until the Crab is heated through and coated evenly with the seasoning paste for 3 to 5 minutes. Remove from heat and stir in Cilantro if using. Arrange the crab on a large platter and serve immediately.