Black Pepper Crab from Mr Hong by Dan Hong and Melissa Leong

Name: Black Pepper Crab from Mr Hong by Dan Hong and Melissa Leong
Ingredients: potato starch, for dusting; 20 coriander (cilantro) leaves; 2½ tablespoons Shaoxing wine; 1 tablespoon sesame oil; 1½ tablespoons caster (superfine) sugar; 1½ tablespoons kombu extract (optional); 1 tablespoon salt; 4 cm (1½ inch) piece ginger, finely chopped; 60 g (2¼ oz) ground black pepper; 200 ml (7 fl oz) chicken stock (Essentials); 3 tablespoons oyster sauce; 1 live mud crab; 80 g (2¾ oz) unsalted butter; 2 tablespoons finely chopped garlic; 3 spring onions (scallions), 2 cut into 3 cm (1¼ inch) lengths, 1 thinly sliced, green part only, to garnish; vegetable oil, for deep-frying

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Real Singaporeans know it’s all about black pepper crab, not chilli crab! This is not a traditional recipe, but it’s ridiculously tasty.

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Ingredients

potato starch, for dusting
20 coriander (cilantro) leaves
2½ tablespoons Shaoxing wine
1 tablespoon sesame oil
1½ tablespoons caster (superfine) sugar
1½ tablespoons kombu extract (optional)
1 tablespoon salt
4 cm (1½ inch) piece ginger, finely chopped
60 g (2¼ oz) ground black pepper
200 ml (7 fl oz) chicken stock (Essentials)
3 tablespoons oyster sauce
1 live mud crab
80 g (2¾ oz) unsalted butter
2 tablespoons finely chopped garlic
3 spring onions (scallions), 2 cut into 3 cm (1¼ inch) lengths, 1 thinly sliced, green part only, to garnish
vegetable oil, for deep-frying