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Singapore Peppery Crab
 

Place the white pepper and coriander seeds in a blender or motar and pulp until fine until fine.

Wash and clean the crabs crabs, discarding the lung and other organs.
Chop crabs into 4 pieces.

Heat the oil in a saucepan and quickly fry the crab (for about 30 seconds)

In a wok stir fry the garlic with 2 tablespoons of hot cooking oil until the mixture becomes fragrant.

Add a cup of water and the blended pepper and coriander seed mixture.

Add in 1 cup of water and 2 teaspoons of blended white pepper and coriander seeds, and mix well.

Mix the corn flour with a little water and add to the wok.

Add the seasoning and bring to the boil.

Add the crabs, and then cover the wok for about 5 minutes until the crabs are cooked.

Add the spring onions to the gravy and cook for another 2 minutes and serve immediately.


 
Feature Ingredients
Cinnamon
Clove
Coconut Milk
Coriander
Galangal
Garlic
Ginger
Lemon
Nutmeg
Onion
Palm Sugar
Shallot
Tamarind
Turmeric
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Feature Recipes
Ayam Masak Kicap
Singapore Noodles
Singapore Peppery Crab
Smoked Spicy Chicken
Singaporean Lamb Curry
Curry Laksa Seafood Soup
Prawn Laksa
Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

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