Chilli & White Pepper Butter Crab

With Singapore’s National Day approaching soon…We felt a need to pay tribute to iconic local dishes while commemorating this joyous occasion. So, what better way than to whip up an iconic local dish (with a slight twist) ?!
We’ve all heard of chili crabs and black pepper crabs. To represent the red and white colours on our flag, we experimented with the idea of a white pepper crab dish. The spiciness of white pepper combined with rich tasting butter and cream turned out totally awesome!
Best way to enjoy this dish? Tuck in with the whole family while watching National Day Parade on TV!
Also, check out the awesome appliances and diningware from Metro that we used for the recipe as well :- https://www.metroonline.com.sg/Chilli-and-White-Pepper-Butter-Crab

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Ingredients

Adjust Servings
2.4 kg mud crabs (divide into two portions)
1packet mantou (Chinese steamed buns)
2tbsp melted butter
Fresh coriander
Chilli crab sauce:
3tbsp oil
6red chillies
6 shallots
6cloves garlic
20g ginger
180g ketchup
1tbsp oyster sauce
1tbsp tauchu (fermented soya bean paste)
600ml chicken stock
1 egg
White pepper butter crab sauce
3tbsp oil
20g white peppercorns
5g coriander seeds
6 shallots
6cloves garlic
20g ginger
2tbsp scallop sauce
400ml chicken stock
100ml cooking cream
40g butter
2-3tbsp cornstarch solution

Directions

1.

Clean and wash 2.4 kg mud crabs, divide into two portions
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2.

Add to blender, 6 red chillies, 6 shallots, 6 cloves garlic and 20g ginger
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3.

Blend into fine paste and set aside
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4.

Do the same for another batch but without the red chillies
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5.

Grind 20g white peppercorns with 5g coriander seeds into powder, and set aside
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6.

Brush 1 packet mantou (Chinese steamed buns) with melted butter
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7.

Air fry for 5 minutes at 200°C
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8.

Heat 3 tbsp oil in wok, add blended chili paste
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9.

Stir fry until fragrant, add 180g ketchup, 1 tbsp oyster sauce, 1 tbsp tauchu (fermented soya bean paste) and 600 ml chicken stock
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10.

Mix well and bring to boil
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11.

Add first portion of mud crabs (1.2kg) and coat with sauce
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12.

Bring to boil, cover for 6 - 8 minutes
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13.

Crack and beat an egg, plate mantous with fresh coriander
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14.

Once crabs are cooked, transfer crabs to one side of the plate, but keep the sauce in the wok
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15.

Add beaten egg and stir until sauce thickens
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16.

Pour sauce over crabs
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17.

Heat 3 tbsp oil in new wok, add blended paste without chillies
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18.

Stir fry until fragrant, add white pepper coriander seeds powder and 2 tbsp scallop sauce
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19.

Stir fry and mix well, then add 400 ml chicken stock, 100 ml cooking cream and 40g butter
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20.

Melt butter, mix well and bring to boil
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21.

Add the second portion of mud crabs (1.2kg) and coat with sauce
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22.

Bring to boil, cover for 6 - 8 minutes
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23.

Once crab is cooked, thicken sauce with 2-3 tbsp cornstarch solution
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24.

Transfer white pepper butter crab to the other side of plate
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