WHITE PEPPER CRAB
Popular at Singapore seafood eateries, this fresh crab dish satisfies with its gentle heat and natural sweetness
Servings: 2
Equipment
- Wok
- Cover for wok
Ingredients
- 1 live Sri Lankan mud crab cleaned, portioned and roughly cracked
- 5 cloves garlic
- 3 shallots
- 2 cm galangal chopped
- 1 tbsp white peppercorns dry roasted and crushed
- 1 tbsp groundnut oil
- 2 tbsp butter
- 1 cup chicken stock
- 2 tbsp full cream evaporated milk
- 1 tsp fish sauce
- 1 tbsp Chinese shiaoxing wine
- 1 tsp cornflour mixed with ½ cup water
- Coriander sprigs to garnish
Instructions
- In a blender with a little water, blend the garlic, galangal and shallot to a coarse paste.
- Heat a wok on high heat until very hot, add the oil and fry the blended garlic, galangal and shallot paste until fragrant about 2 minutes. Lower the heat and add the butter and pepper, then the stock, fish sauce, wine and evaporated milk.
- Add the crab and mix well with the sauces. Add salt to taste. Cover and steam the crab for about 5 minutes or until pink and cooked through.
- Dish out only the crab to a serving platter leaving the sauces in the wok. Stir in the cornflour slurry until the wok sauces thicken to your liking and bring to a gentle boil. Pour the sauces over the crab and garnish with sprigs of coriander.
- Serve immediately.