Singapore Pepper Crab

Serves 2-4
Time 20 minutes


1 mud crab (1kg)
½ cup extra virgin olive oil
¼ cup black peppercorns, lightly crushed
4 garlic cloves, sliced
½ red onion, chopped
knob ginger, peeled, sliced
2 long red chillies, thinly sliced
3 spring onions, sliced
1 bunch coriander, chopped
¼ cup soya sauce
¼ cup oyster sauce
pinch salt
½ cup chicken stock
1 ½  tbsp corn flour


To prepare crabs, break off tail flaps on the underside and discard. Carefully pull off back shells and reserve. Remove ‘dead man’s fingers’ (soft gills) and discard, then rinse and discard stomach sac. Cut each crab in half lengthwise, then crack large claws to ensure they cook through.

Heat oil in a large pan or wok over high heat to 180°C (or until a cube of bread turns golden in 10 seconds). Add the onions, chilli, garlic and ginger. Add crab pieces to the pan with soya sauce, oyster sauce, salt, half a cup of chicken stock and crushed peppercorns, cover with a lid and simmer about 8 minutes.

Remove the crab from the pan and thicken up the sauce with a slurry of corn flour and chicken stock. Stir the spring onions and coriander through the sauce, pour it over the crabs and serve immediately.