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Black Pepper Crab


  • 2 large crabs

  • 3tbsp black peppercorn

  • 1tbsp white pepeprcorn

  • 60g butter

  • 3tbsp chopped garlic

  • 3tbsp chopped shallot

  • 1/2 cup curry leaves

  • 2tbsp sliced chilli padi

  • 1tsp fermented bean paste (taucheo)

  • 3tbsp oyster sauce

  • 3tbsp light soy sauce

  • 3tbsp sugar

  • Cilantro - leaves only

  • Cooking oil for deep-frying


  1. Kill and clean crabs, then portion.

  2. Crash black and white peppercorns together using mortar and pestle.

  3. Dry toast in pan till fragrant. Set aside

  4. Deep-fry crabs for 3-4mins till they turn bright red. Drain on paper towels.

  5. Add butter to a heated wok. When melted, add in garlic and shallots, cook till fragrant.

  6. Add in taucheo, peppercorn, curry leaves and chilli padi, stir well.

  7. Add in oyster sauce, light soy sauce and sugar, stir well.

  8. Add in crabs and stir-fry for 5-7mins.

  9. Transfer to serving dish and topped with cilantro.

Adapted from The Meat Men

Video tutorial click here

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