Kitchen Capers

[Gina]

My uncle loves seafood especially crabs. He learnt to cook by watching his sister(my mother). Over time, he created his version of black pepper crabs that he would whip up whenever we have a friend or relative who visits us from another country. It is touted as one of the signature dishes of Singapore alongside with the in-famous chilli crabs. A must-try for all crab lovers.

For photography, flower crabs are used. For more meat, best to use mud crabs.

Ingredients:
2 medium mud crabs, wash, cleaned
3 tbsp black peppercorns, coarsely ground
1 tbsp white peppercorns, coarsely ground
1 tbsp sugar
70g butter

Method:
1. Heat up the wok and add butter to melt.
2. Add black and white peppercorns and sugar to fry till it is fragrant.
3. Add crabs and fry at high heat till it turns red. Dish out and serve hot.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1