Black Pepper Crab

🛒 Ingredients

• Mud Crab 400 g · 320 kcal
• Black Peppercorns 15 g · 38 kcal
• Garlic 20 g · 30 kcal
• Ginger 15 g · 12 kcal
• Shallots 40 g · 29 kcal
• Red Chilies 10 g · 4 kcal
• Soy Sauce 20 g · 10 kcal
• Oyster Sauce 20 g · 26 kcal
• Sweet Soy Sauce 30 g · 60 kcal
• Cooking Oil 30 g · 270 kcal
• Chicken Broth 50 g · 3 kcal
• Cornstarch 5 g · 18 kcal
• Spring Onions 10 g · 3 kcal

👨‍🍳 Instructions

1. Clean the mud crab thoroughly, remove the apron and gills, then cut the body into pieces and crack the claws slightly. Set aside.
2. In a mortar and pestle or food processor, coarsely crush the black peppercorns. Also, finely chop or pound garlic, ginger, shallots, and red chilies to make a paste.
3. Heat cooking oil in a large wok over medium-high heat. Add the prepared spice paste and stir-fry until fragrant, about 2-3 minutes.
4. Add the coarsely crushed black peppercorns and stir-fry for another minute until their aroma intensifies. Pour in soy sauce, oyster sauce, sweet soy sauce, and chicken broth.
5. Bring the sauce to a simmer, then add the prepared crab pieces. Cover the wok and cook for 8-10 minutes, or until the crab turns bright red and is cooked through.
6. In a small bowl, mix cornstarch with a tablespoon of water to create a slurry. Stir the slurry into the simmering sauce to thicken it to your desired consistency.
7. Serve the Kepiting Lada Hitam immediately, garnished with chopped spring onions. It pairs perfectly with steamed white rice.