Black Pepper Crab

What do you do when you have some time on your hands and it’s National Day? Well, you can prepare black pepper crab. First, a trip to Sheng Siong and a live crab for $18.20. Going rate that morning was $23.90 per kg. Below is a video showing how I slaughtered the crab.

Once you’ve got the hang of it, it’s actually quite simple. The next step is to heat up the wok with some oil in it.

I’ve put some garlic, onions and ginger and fried them till they’re fragrant.

Next, the crab goes in. The shell will turn red quite fast, but do bear in mind that the shell is a pretty good insulator. The meat may not be cooked yet.

Stir in a good helping of black pepper sauce. Don’t be fooled by the redness of the shell. Place a lid over this and simmer for about 5 minutes.

Once it’s ready, scoop everything out. I’ve lined my plate here with lettuce. You can do what pleases you. Arrange the crab pieces so they look good and you’re ready to impress your guests. Some nice and cooling margarita goes well with this dish.

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