Singapore Black Pepper Crab

Step 1

Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.

Step 2

Pull back the apron of each crab, remove top shell, then intestines and feathery gills. Rinse quickly.

Step 3

Cut each crab into quarters and crack the legs gently (I use a meat mallet) so the flavours can enter.

Step 4

Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about 5 minutes). Remove and repeat until all is cooked.

Step 5

Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.

Step 6

Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.

Step 7

Return the crab to the wok and toss to coat in the sauce.

Step 8

Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.

Step 9

Serve at once.