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Black Pepper Crab




Source of Recipe


The Oregonian-Published December 27, 2011


Recipe Introduction


Makes 4 servings.
Like much of Malaysian food, this dish brings together ingredients from Chinese, Indian and Southeast Asian cooking. It's got a sharp heat from the peppercorns and chiles, but a savory depth from the soybeans. Even if you're not game for shopping for the whole host of Asian ingredients called for below, it's worth trying even a pared-down version to experience this great combination of flavors.


List of Ingredients




2 tablespoons soy sauce
3 tablespoons granulated sugar
2 tablespoons oyster sauce
2 tablespoons black peppercorns
2 tablespoons butter
2 shallots, thinly sliced
2 cloves garlic, very finely chopped
1 tablespoon salted soybeans, mashed (see note)
1/2 cup fresh curry leaves (see note)
5 to 10 small hot chiles, chopped (such as red or green bird's eye chiles; add according to taste)
2 cooked Dungeness crabs (about 4 pounds total), cut into segments and cleaned
Hot cooked rice or noodles





Recipe



In a small dish, mix together the soy sauce, sugar and oyster sauce; set aside.

Measure peppercorns, then grind coarsely in an adjustable pepper mill, or seal in a plastic bag and use a hammer to crack them; set aside.

Heat the wok over a medium-high heat. Add the butter, and when it sizzles add the shallots, garlic, salted soybeans, cracked black pepper, curry leaves and chiles. Stir-fry for a few minutes, until fragrant, then add the crab and the soy sauce mixture. Stir-fry for a few minutes, until the crab is heated through and well-coated with the seasonings. Serve with hot rice or noodles.

Note: Salted soybeans can be found at Asian markets. Substitute miso paste if desired.

Note: Curry leaves (Murraya koenigii) can be found at Indian or Asian markets, either fresh or frozen