Black pepper crab is a renowned dish from Singapore, and it is widely attributed to Chef Lim Choon Ngee. Chef Lim, who worked at the Long Beach Seafood Restaurant in Singapore during the 1950s, is credited with the creation of this iconic dish. The dish quickly gained popularity and has since become a staple in Singaporean cuisine, celebrated for its bold and spicy flavors. It’s a testament to the rich culinary tradition of the region and its innovative fusion of local and foreign influences.
Black pepper crab recipe
Here’s a simple recipe to make it:
- 2 large crabs (about 1 kg), cleaned and cut into pieces
- 1 tablespoon of black peppercorns
- 2 tablespoons of butter
- 4 cloves of garlic, minced
- 1 inch of ginger, minced
- 2 tablespoons of oyster sauce
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1/2 cup of chicken or vegetable broth
- 2 green onions, chopped
- 1 red chili, sliced (optional for extra heat)
- Cooking oil
- Crush the Black Peppercorns: Use a mortar and pestle or a pepper grinder to coarsely crush the black peppercorns. Set aside.
- Fry the Crabs: Heat some oil in a large wok or pan. Fry the crab pieces until they turn red. Remove the crabs and set aside.
- Sauté Garlic and Ginger: In the same wok, melt the butter and add minced garlic and ginger. Sauté until fragrant.
- Add the Black Pepper: Add the crushed black peppercorns to the wok and stir for a minute.
- Mix in Sauces: Add the oyster sauce, soy sauce, and sugar. Stir well to combine the ingredients.
- Cook with the Crab: Return the fried crabs to the wok. Toss them well in the sauce.
- Add Broth: Pour in the broth and bring to a simmer. Cover the wok and let it cook for about 10 minutes, or until the crabs are fully cooked.
- Garnish and Serve: Garnish with green onions and red chili. Serve hot with rice or bread.
Enjoy your delicious black pepper crab! Remember, eating crab can be messy but it’s part of the fun!
Match the flavors and characteristics of the food with the right type of drink to enhance the overall dining experience.
When pairing a drink with black pepper crab, which is rich and spicy, you want something that complements the dish’s bold flavors. Here are a few options:
- Riesling: A slightly sweet Riesling can balance the spiciness of the crab. Its fruity notes and acidity are a great match for seafood.
- Sauvignon Blanc: This wine, with its crisp and refreshing acidity, can cut through the richness of the dish and complement its flavors.
- Beer: A light lager or pilsner can be a good choice. The carbonation and crispness of the beer can help cleanse the palate between bites.
- Chilled Rosé: Rosé, with its fruity and floral notes, can provide a refreshing contrast to the heat of the black pepper.
- Iced Tea: For a non-alcoholic option, iced tea (especially jasmine or green tea) can be a refreshing choice that complements Asian flavors well.
- Lime Juice or Limeade: The citrusy tartness of lime juice or limeade can balance the spicy and rich flavors of the crab.
Remember, the best pairing is one that suits your personal taste, so feel free to experiment!
Enjoy your black pepper crab 🦀 🍺