Black Pepper Crab from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam
My lips tingle just thinking about the spicy black pepper sauce that clings to this crab. Each time I make it, it brings back memories of “al fresco” dining on Singapore’s east coast, where...
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Ingredients
- 2 Tbsp. Unsalted butter
- ½ cup Water
- ¼ cup Vegetable oil
- 1 lg. Live Dungeness crab or other Fresh crab, about 2 to 3 lbs. (.9 to 1.4 kg)
- 6 sprigs Cilantro
- 1 Tbsp. Granulated sugar
- ¼ tsp. Kosher salt
- 1 Tbsp. Thick soy sauce or 2 Tbsp. dark soy sauce and omit the salt
- 4 tsp. Coarsely ground black peppercorns
- 2 Tbsp. Roughly Minced garlic
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