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MasterChef New Zealand

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Black Pepper Crab


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Black Pepper Crab
Recipe by KF Seetoh, Makansutra

Wine Match:  Wither Hills Sauvignon Blanc

1 Sri Lanka crab, 700-900gms, chopped
Vegetable or corn cooking oil
2 tbsp garlic, chopped
125g Mainland butter
1 tbsp oyster sauce
1 tbsp dark soy sauce
2 tbsp onions, finely diced
3 tbsp white peppercorns, crushed
2 tbsp black peppercorns, crushed
1?  tbsp sugar
Salt to taste
2 tbsp Chinese Hsiao Sing wine
2 scallions, chopped, to serve
3/4 cup corn starch solution (3 tbsp to one cup water)

1. To prepare the crab, gently crack the crab claw shells (for the sauce to be infused into) and steam for about 10 minutes. Keep warm and set aside

2. Heat a wok with oil over high heat and fry garlic until fragrant. Add the Mainland butter and oyster sauce, dark soy sauce and onion with 1 cup of water. Add the white and black crushed pepper, mix in and fry until fragrant. Add the sugar, add corn starch solution, salt and reduce the sauce until a thicker consistency. 

3. Add the steamed crabs and fry in the wok and toss thoroughly till sauce seeps in all crevices and blacken the crab pieces. Splash the Hsiao Xing wine over, sprinkle the scallions and serve, careful not to linger over the wok too long here as the wine fragrance will evaporate.

 




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