Chilli & White Pepper Butter Crab

Mains
Seafood

Easy Level:

Slightly less easy

Cook Time:

1 Hr

Servings:

6

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

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
mud crabs (divide into two portions)
0.00
kg
kg
mud crabs (divide into two portions)
0.00
packet
packet
mantou (Chinese steamed buns)
0.00
packet
packet
mantou (Chinese steamed buns)
0.00
tbsp
tbsp
melted butter
0.00
tbsp
tbsp
melted butter
Fresh coriander
Fresh coriander

Chilli crab sauce:

0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
red chillies
0.00
red chillies
0.00
shallots
0.00
shallots
0.00
cloves
cloves
garlic
0.00
cloves
cloves
garlic
0.00
g
g
ginger
0.00
g
g
ginger
0.00
g
g
ketchup
0.00
g
g
ketchup
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
tauchu (fermented soya bean paste)
0.00
tbsp
tbsp
tauchu (fermented soya bean paste)
0.00
ml
ml
chicken stock
0.00
ml
ml
chicken stock
0.00
egg
0.00
egg

White pepper butter crab sauce

0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
g
g
white peppercorns
0.00
g
g
white peppercorns
0.00
g
g
coriander seeds
0.00
g
g
coriander seeds
0.00
shallots
0.00
shallots
0.00
cloves
cloves
garlic
0.00
cloves
cloves
garlic
0.00
g
g
ginger
0.00
g
g
ginger
0.00
tbsp
tbsp
scallop sauce
0.00
tbsp
tbsp
scallop sauce
0.00
ml
ml
chicken stock
0.00
ml
ml
chicken stock
0.00
ml
ml
cooking cream
0.00
ml
ml
cooking cream
0.00
g
g
butter
0.00
g
g
butter
0.00
tbsp
tbsp
cornstarch solution
0.00
tbsp
tbsp
cornstarch solution

Steps

1

Clean and wash 2.4 kg mud crabs, divide into two portions
Clean and wash 2.4 kg mud crabs, divide into two portions
Mark as completed

2

Add to blender, 6 red chillies, 6 shallots, 6 cloves garlic and 20g ginger
Add to blender, 6 red chillies, 6 shallots, 6 cloves garlic and 20g ginger
Mark as completed

3

Blend into fine paste and set aside
Blend into fine paste and set aside
Mark as completed

4

Do the same for another batch but without the red chillies
Do the same for another batch but without the red chillies
Mark as completed

5

Grind 20g white peppercorns with 5g coriander seeds into powder, and set aside
Grind 20g white peppercorns with 5g coriander seeds into powder, and set aside
Mark as completed

6

Brush 1 packet mantou (Chinese steamed buns) with melted butter
Brush 1 packet mantou (Chinese steamed buns) with melted butter
Mark as completed

7

Air fry for 5 minutes at 200°C
Air fry for 5 minutes at 200°C
Mark as completed

8

Heat 3 tbsp oil in wok, add blended chili paste
Heat 3 tbsp oil in wok, add blended chili paste
Mark as completed

9

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

10

Mix well and bring to boil
Mix well and bring to boil
Mark as completed

11

Add first portion of mud crabs (1.2kg) and coat with sauce
Add first portion of mud crabs (1.2kg) and coat with sauce
Mark as completed

12

Bring to boil, cover for 6 - 8 minutes
Bring to boil, cover for 6 - 8 minutes
Mark as completed

13

Crack and beat an egg, plate mantous with fresh coriander
Crack and beat an egg, plate mantous with fresh coriander
Mark as completed

14

Once crabs are cooked, transfer crabs to one side of the plate, but keep the sauce in the wok
Once crabs are cooked, transfer crabs to one side of the plate, but keep the sauce in the wok
Mark as completed

15

Add beaten egg and stir until sauce thickens
Add beaten egg and stir until sauce thickens
Mark as completed

16

Pour sauce over crabs
Pour sauce over crabs
Mark as completed

17

Heat 3 tbsp oil in new wok, add blended paste without chillies
Heat 3 tbsp oil in new wok, add blended paste without chillies
Mark as completed

18

Stir fry until fragrant, add white pepper coriander seeds powder and 2 tbsp scallop sauce
Stir fry until fragrant, add white pepper coriander seeds powder and 2 tbsp scallop sauce
Mark as completed

19

Stir fry and mix well, then add 400 ml chicken stock, 100 ml cooking cream and 40g butter
Stir fry and mix well, then add 400 ml chicken stock, 100 ml cooking cream and 40g butter
Mark as completed

20

Melt butter, mix well and bring to boil
Melt butter, mix well and bring to boil
Mark as completed

21

Add the second portion of mud crabs (1.2kg) and coat with sauce
Add the second portion of mud crabs (1.2kg) and coat with sauce
Mark as completed

22

Bring to boil, cover for 6 - 8 minutes
Bring to boil, cover for 6 - 8 minutes
Mark as completed

23

Once crab is cooked, thicken sauce with 2-3 tbsp cornstarch solution
Once crab is cooked, thicken sauce with 2-3 tbsp cornstarch solution
Mark as completed

24

Transfer white pepper butter crab to the other side of plate
Transfer white pepper butter crab to the other side of plate
Mark as completed

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