This is my version of the famous Singapore Black Pepper Crabs recipe. It's spicy, peppery, buttery and super delicious!
Singapore Black Pepper Crabs
2 Large Dungeness Crabs (4 1/2 lbs), cut into 8 pieces for each crab
5 Tbsp Coarsely Ground Black Peppercorn
6 Tbsp Butter
5 Cloves Garlic, chopped
½ tsp Ground White Pepper
A Big Pinch of 5 Spice Powder
2 Tbsp Oyster Sauce
3 Tbsp Chinese Rice Wine
3 Tbsp Chicken Stock or Water
Dry fry the black peppercorn on a low heat until fragrant, and set aside.
Meanwhile, put the oil in a large wok, or large deep saucepan and heat over high heat until the temperature reaches 350˚F, or until a cube of bread dropped in the oil browns in 15 seconds. Add the crabs to the wok in quick succession (you may have to do this in small quantities to maintain the high heat in the oil). Cook for 4 to 5 minutes, and then transfer to a colander to drain off excess oil. Carefully strain the hot oil and place the wok back on the heat.
Melt the butter, and mix in the garlic and give the mixture a quick stir. Then add black pepper, white pepper, 5-spice powder, oyster sauce, rice wine, chicken stock, and mix well. Toss in the crabs and stir until all the crabs are coated with the sauce. Transfer the crabs to a serving plate and serve immediately.