Black Peppered Crab – Singapore Style

Episode 76 - Black Peppered Crab - Singapore Style


  • 1 kg Mud Crabs or Soft Shelled Crabs
  • 4 tbsp Freshly Ground Black Pepper
  • 3 – 4 Fresh Red Chilli's (diced and seeded)
  • 10 Cloves Garlic
  • 1 tbsp Sugar
  • 2 tbsp Oyster Sauce
  • 1½ tbsp Dark Soya Sauce
  • 2 Thin Ginger Slices (diced)
  • Coriander Leaves & Spring Onion for garnish
  • 4 tbsp Butter
  • Canola Oil - enough to Shallow fry crabs in Wok


  1. Clean crabs removing membrane, eyes and roe.
  2. Heat small amount of oil in wok and gently stir fry Black Pepper until fragrant.
  3. Remove Black Pepper Sauce and place aside.
  4. Clean Wok; add fresh oil and shallow fry Crabs (cut in half) until change of colour or for about 3 - 4 minutes.
  5. Remove crabs, drain and discard oil from Wok.
  6. Place Wok on high heat and place small amount of oil in Wok, add butter as well as Garlic, Chillies and Ginger and gently stir fry.
  7. Reduce heat; add Oyster sauce as well as Soya Sauce, gently stirring.
  8. Add crabs to Wok and mix with ingredients until the crabs are covered.
  9. Add the Black Pepper sauce, and mix through the crabs continually stir frying.
  10. For added effect add a few whole grain black pepper corns again stirring into the mix.
  11. Gently flick the wok so that all ingredients saturate the crab.
  12. Place Coriander leaves and spring onion for Garnish and serve.