Two meanest black pepper crabs you could find!
Black Pepper Crab (Western Style)
Tropical lands' Asian developed very rich food due to their living environment produced so many exotic plants and edible living creatures. After developing my western palate, these days I prefer to develop recipes based on the best of the east and west.
From my acquaintance, I found that American that stayed in the interior zone really doesn't like fish that much, I met many of them who couldn't even tolerate fish sauce. Whereas, I was so surprised to see Kiwi white people could take fish sauce without any problem due to New Zealand is surrounded by seas.
Our palette that could accept different food at ease is just like how we could speak different languages and accept other races like one of our family members.
Black pepper crab originated from a Singaporean chef, then it passed around and turned into different variations of black pepper crab. Anyway, every piece of Singapore land is expensive like gold, perhaps there are only a few places in Singapore you could find pepper vines, one should be found in Singapore Botanical Garden and perhaps some could be found in rich Singaporeans' backyard due to they have some connections with Sarawakiens, either they were Sarawakiens or they have best friends from Sarawak. I knew there was a Singaporean asked his Sarawakien friend to obtain his pepper vine cuttings, my dad was the person who gave this relative some cuttings.
One of the best quality peppercorn and nearest place for Singaporeans to get
peppercorn is by importing Sarawak peppercorn.
Why I write this recipe because it was requested by a Chinese friend from Mainland China, as the classic black pepper crab recipes could be found easily from websites or Youtube, thus I developed two fusion recipes for this site - a western inclined recipe for Europeans and an adapted recipe for Asian
Date: Oct 18th, 2017
Recipe: 78
Ingredients (2 portions):
Deep fried crab legs
10 Snow crab legs, get rid of shell, use the upper part of meat
Reduced crab stock, batter
2 tsp Curry leaves powder, dry under the sun, grind into powder
2 tbsp Potato starch, batter
2 tbsp Cornstarch, batter
2 tbsp Tapioca starch, batter
2 tbsp Wheat flour, batter
2 tsp Japanese sushi vinegar, batter
1 tbsp Japanese soy sauce, batter
3 tbsp Sesame oil, batter
1 Egg yolk, batter
TT Salt, cayenne, and pepper, batter
Oil for deep frying
Black pepper crab sauce
100g Smoked crab shell, smashed, crab oil, reduced to 50ml Smoked crab oil
60ml oil, crab oil
1000g Smoked crab shell, smashed, crab stock, reduced to 500ml stock
1000ml Water, stock
1 Calamansi lime
1 tbsp Light soy sauce
2 tsp Sugar
1 tbsp Mirin
1 tbsp Sake
1/4 tsp Curry powder
1/2 tsp Miso paste
1 tbsp Crushed black pepper, toasted
1 tsp Crushed white pepper, toasted
3 cloves Garlic, minced
30g Butter, 30g cut into cubes for monte
TT Salt, sugar, fish sauce and vinegar
Baby cilantro, garnishing
Radish, fine julienne, salad
Cucumber, fine julienne, salad
Ginger torch bud, fine julienne, salad
Kaffir lime, zest, garnishing
Method:
1. To prepare crab oil, boil and simmer the smoked
crab shell with oil until red.
2. To prepare the crab stock, boil, simmer and reduce
water with smoked crab shell, sieve.
3. To prepare black pepper sauce, sweat garlic with 40ml
crab oil, add black and white toasted crushed pepper,
sugar and curry powder, deglaze with sake, add 200ml
reduced stock and the rest of the seasoning. Reduced slightly,
check seasoning, monte to thicken the sauce.
4. Mix the batter, deep fry 2/3 of them in batches,
blisk the crispy crackers into the crumb.
5. Layer the crumb on a baking tray.
6. Immerse crab leg to the batter, roll over the crumb.
7. Deep fry until golden brown
8. Toss the radish, cucumber and ginger torch buds with 10ml
crab oil, a pinch of salt and few drop of calamansi lime
9. Served the deep fried crab leg with black pepper sauce,
crispy sushi kumara pan fry cake and salad, garnish with
baby cilantro and kaffir lime zest.
Black Pepper Crab (Asian Style)
Ingredients (4 portions):
2 Mud crabs, clean and wash, cut into pieces, season with salt and
Reduced crab stock, batter
2 tsp Curry leaves powder, dry under the sun, grind into powder
2 tbsp Potato starch, batter
2 tbsp Cornstarch, batter
2 tbsp Tapioca starch, batter
2 tbsp Wheat flour, batter
2 tsp Japanese sushi vinegar, batter
1 tbsp Japanese soy sauce, batter
3 tbsp Sesame oil, batter
TT Salt, cayenne, and pepper, batter
Oil for deep frying
Flour for dusting
100g Smoked crab shell, smashed, crab oil, reduced to 50ml Smoked crab oil
60ml Sesame oil, crab oil
1000g Smoked crab shell, smashed, crab stock, reduced to 500ml stock
2 tbsp Sake
1 tsp Miso paste
1/4 tsp Curry powder
1 Salted duck egg yolk, boil, mashed
1 tbsp Crushed black pepper, toasted
1 tsp Crushed white pepper, toasted
3 cloves Garlic, minced
1 Shallot, julienne
30g Butter, cut into cubes, monte
TT Salt, sugar, fish sauce and vinegar
Baby cilantro, garnishing
Ginger torch bud, fine julienne, salad
Kaffir lime, zest, garnishing
1. To prepare crab oil, boil and simmer the smoked
crab shell with oil until red.
2. To prepare the crab stock, boil, simmer and reduce
water with smoked crab shell, sieve.
3. To prepare black pepper sauce, sweat garlic and shallot
with crab oil, add black and white toasted crushed
pepper, and curry powder, then add the duck egg
mash and sugar, when the fragrant has released, deglaze
with sake, add 200ml stock and the rest of the seasoning.
Reduce, check seasoning.
4. Mix the batter, dust the crab with flour, dip in the batter
piece by piece, deep fry until golden brown.
5. Heat up the black pepper sauce, mix in deep fried crab
pieces. Lastly, monte with the butter cubes.
9. Garnish with baby cilantro, ginger torch bud, and
kaffir lime zest.
