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Black Pepper Crab

 

manettas.com.au

by manettas.com.au

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This recipe showcases how it’s done. Restaurant style quality made with love in the kitchen. It combines the sweet and succulent Blue Swimmer Crab with the kick and aromas of the black peppercorns. A family favourite and a must try for any cook.

Ingredients

6 Blue Swimmer Crabs, cleaned and halved

1 tbsp Olive Oil

1 ½ tbsp crushed Black Peppercorns

5cm piece Ginger, diced

2 cloves of Garlic, diced

1 long Red Chilli, deseeded and chopped

¼ cup Soy Sauce

¼ cup Kecap Manis

¼ cup Oyster Sauce

1 bunch Spring Onions, halved and sliced

¼ cup Coriander chopped

Method

Step 1

Bring 1 cup of water to boil in a large wok. Add the crab, cover and steam for 3 minutes.

Step 2

Remove crab and set aside. Remove the water and set aside for later. Clean and dry the wok.

Step 3

Heat the oil over a medium heat. Add the crushed black peppercorns and fry for 1 minute

Step 4

Add the garlic and fry for another 1 minute. Add the chilli and ginger, fry for a further 1 minute

Step 5

Add the soy sauce, kecap manis, oyster sauce, ½ cup of the retained water and the spring onions.

Step 6

Return the crab to the wok, toss through the sauce, cook for 2 minutes.

Step 7

Turn the crab into a large serving dish and pour over the sauce.

Step 8

Sprinkle the coriander over the top and serve with steamed rice and Asian greens.

  • Recipe by Ross Brockbank
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