Singaporeans love seafood, especially crabs. Apart from our famous Chilli Crab, Black Pepper Crab 黑胡椒螃蟹 is another favourite style that Singaporeans love. If you've never tried before, you might want to head up to Eng Seng at Joo Chiat. I haven't tried them for a while now but the last time I ate there, their black pepper crabs were one of the best I've tried in Singapore. Just google Eng Seng for more information. Stay too far from Eng Seng? Then try Roland's recipe and let us know what you think. It's finger licking good! Yum yum?
See the ingredient list below for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality non-stick pan and cast iron wok in the video respectively. Their non-stick pan is sold under Shogun by La Gourmet brand. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
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on behalf of Spice N’ Pans
Serves 6 pax
4 tablespoons of coarsely grounded black pepper
70g of butter
Some cooking oil
1 whole red onion - thinly sliced
5 cloves of chopped garlic
One handful of curry leaves
2 cups of water
2 tablespoons of oyster sauce
1.3 kg of crabs
1 teaspoon of sugar
2 tablespoons of dark soy sauce
Some cornstarch solution
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