YAY! That means I don't have to share my crabs with him. :P
Today I went to the market and I saw this heap of flower crabs at the fishmonger's. I started salivating so I bought some.
When I came home, the crabs were cleaned. How? See here.
To do so, I first had to grind the black peppercorns. I am really fortunate because the LAM bought me a spice grinder, but if you do not have one, just use a pestle and mortar to pound the peppercorns.
When the crabs were cooked through, I turned the heat up, added the Shaoxing wine and the corn starch slurry.
The crabs are best when eaten immediately.
But there is enough pepper to leave a warm glow in your mouth long after the last pincer was eaten.
Just one word - SHIOK!! :D
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Black Pepper Flower Crab (Serves 4-6)
Adapted from soshiok.com
1 kg flower crabs, cleaned and cut into halves
4 cloves garlic, minced
30g ginger, julienne
2 cloves of shallots, sliced
10 curry leaves
2 tbsp coarse black pepper
Dash of white pepper
Pinch of sugar
2 tablespoons oyster sauce
1 tablespoon fish sauce
2 tablespoons Shaoxing wine
2 teaspoons corn flour, added to 1/4 cup water to make a slurry
1/4 cup water
4 tablespoons cooking oil
1. Heat 2 tablespoons oil in wok. Fry curry leaves until fragrant and crisp. Remove from wok and set aside.
2. Add 2 tablespoons oil into wok and heat. Fry garlic, ginger and shallots until almost golden brown.
3. Throw in crabs. Add butter, then black pepper, white pepper, oyster sauce, fish sauce, sugar and stir-fry for a minute. Add water. Cover and leave to cook for 5-6 minutes.
4. Add corn starch slurry to the wok. Add Shaoxing wine and allow the mixture to simmer for another 2-3 minutes until the gravy thickens.
5. Add curry leaves and stir quickly.
6. Serve immediately, with rice if desired.