As the fresh garden produce gets leaner I rely on what I’ve stored and gathered from earlier in the year and there are always chillies in the freezer and garlic in the cupboard. The chillies here are a mixture of Pretty In Purple and Wenks Early Yellows, great names and great heat!
On my walk to the fishing beach and fish shops the other day I picked up a couple of crab claws, already cooked. They were monsters. I remembered seeing a recipe in a Rick Stein book, a dish from Malaysia that sounded tempting and this is my re-worked version.
I loved the combination of flavours – delicate and sweet crab meat with soy, curry leaves and lots of black pepper – a real fusion dish.
A bit about the crabs. The only way to break into them was placing them on a chopping board and then bashing them with my mum’s rolling pin. And yes a few bits went here and there but it worked, I was in 🙂
Malaccan Black Pepper Crab
- 2 large Crab claws or crabs
- 1 tbsp Vegetable oil
- 1 tbsp light Soy Sauce
- 1 tbsp Kecap Manis or Dark Soy Sauce
- 1 tsp Brown Sugar
- 6 Spring Onions chopped
- 1 – 2 cloves of Garlic, peeled and roughly chopped
- 2 inch piece of Ginger, peeled and roughly chopped
- 15 – 20 curry leaves
- 1 tbsp freshly ground black pepper
- 1 hot chilli, finely chopped
- In a small bowl mix the soy sauce, kecap manis and brown sugar along with 3 tbsp of water
- In a large frying pan add the oil and when hot add spring onions, garlic, ginger and curry leaves and fry for a minute
- Now add the crab pieces and stir for a minute or two
- Add the black pepper and mix
- Stir in the soy sauce mixture and coat the crab pieces well
- Reduce the heat, cover the pan and cook for about 5 minutes
- Uncover and add a knob of butter and the chilli and mix into the sauce
- Scatter some spring onion pieces on top and serve
A gentle word about eating this, how shall I say it? OK, it can get a tad messy and is probably best done out of sight!
Variations ~ Instead of crabs use fresh or cooked prawns (shelled would be a lot less messy!) and I plan to try it out with some fried tofu, the rich flavours of the sauce would compliment it well.