Sunday, 28 April 2013

Posted by jinson on 14:27 No comments
( Singapore )

A Singaporean dish that make the most of the rich flavour of crabmeat by coating it in the mixture of savoury and spicy seasonings, pepper crab has become particularly fashionable in Asian restaurant in North America.

The Recipe is generally prepared with hard shelled crab, but soft shell crabs favoured by Eastern cuisines work well too, and dont of course need shelling.

Garlic, ginger, and chillies are heated in buttered wok. Oyster sauce, soy sauce, and sugar are added, and then a large quantity of ground black pepper.

The trick to the dish is the dry frying of the black pepper before hand, which concentrates its fire and brings out all its assertive flavour.

The crab , which has been deep fried first, is the added to the pan and stirred vigorously to get it well coate with the spice mixture.

This dish is relatively new to Singapore itself, having become a staple of the street food stall only since 1980. The original recipe said to have been invented at a restaurant chain called Long Beach Seafood in the late 1950s. Some Places use white pepper instead of black, or perhaps a blend of the two.

and this is my FAV in dubai

Pepper Crab Grant Hyatt Dubai


Restaurant : Peppercrab

Prawn Curry
Serves : 1

Preparation Time : 15 mins
Cooking Time: 15 mins
Level (Easy, Medium, Advanced): Medium

  • 4 each Tiger prawn cleaned
  • 2 pcs Chopped garlic
  • 5 pcs Curry leaf
  • 120 ml Chicken stock
  • 80 ml Evaporated milk
  • 50 ml coconut milk
  • 100 gm Curry sauce Peppercrab
  • Fish sauce to taste
  • 2 tbs Cooking oil
  • Heat the oil in a pan then saut� garlic and curry leaf until fragrant.
  • Add the curry sauce and the prawns, saut� for a while until the prawns are half cooked.
  • Add chicken stock, evaporated milk and coconut milk. Bring to boil and simmer for about 3 minutes

( adopt from Grant Hyatt Dubai Website )


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