Among most Singaporeans we’ve met (and we’ve met a lot of them since making Singaporean Chili Crab), this crab seems to be the resounding favorite, even if the Singaporean Chili Crab is more internationally well known.
Truth be told, though: Thi also loves this more than the Singaporean Chili Crab. Nonetheless, we’ve only made this for special events; we haven’t offered it at a Starry Kitchen iteration . . . yet.
2–4 SERVINGS
1 fresh Dungeness crabs, or equally large and meaty crab
1 cup tapioca starch (or cornstarch if tapioca starch isn’t readily available)
3 tablespoons Tellicherry black peppercorns, coarsely ground†
5 tablespoons unsalted butter*
2 tablespoons minced garlic
¼ teaspoon ground white pepper
2 pinches five-spice powder
1 tablespoon oyster sauce
2 tablespoons Chinese cooking wine
2 tablespoons Superconcentrated Cantonese Chicken Stock
BALLS OUT
40–80 SERVINGS
20 fresh Dungeness crabs, or equally large and meaty crab
5 quarts tapioca starch (or cornstarch if tapioca starch isn’t readily available)
6¼ cups unsalted butter*
2½ cups minced garlic
3¾ cups Tellicherry black peppercorns, coarsely ground†
1⅔ tablespoons ground white pepper
2½ teaspoons five-spice powder
1¼ cups oyster sauce
2½ cups Chinese cooking wine
2½ cups Superconcentrated Cantonese Chicken Stock
1. Prepare the crab as you would in the Singaporean Chili Crab recipe, including frying all the crab parts.
2. In a wok/pan on low-medium heat, dry stir-fry the black peppercorn until fragrant. Remove from pan, and set aside.
3. Melt butter in wok/pan on low heat. Add garlic and sauté until brown. Then combine with stir-fried black pepper, white pepper, five-spice powder, oyster sauce, Chinese wine, and chicken stock.
4. Increase to high heat and toss in crab. Stir-fry until crab is hot to the touch and fully coated in all that flavorful peppery amazingness. Remove from heat, reconstruct in a bowl, and serve.
Oh yeah, get ready to be popular with every Singaporean person on your block . . . or move to a more predominant Singaporean neighborhood to make that happen!
* If you have the patience, unsalted BROWN butter is even better. You can make some from unsalted butter, and then this dish will be an unstoppable force in your culinary repertoire.
† Usually, we aren’t picky about black pepper, but this recipe is designed specifically for Tellicherry black peppercorns. So promise to try your bestest to get these—pretty please?!?