Ingredient and Portion
Sri Lanka Peppery Crabs
Submit Recipe
2 large Sri Lanka Crabs
Sauce:
2 tablespoons unsalted butter
2 tablespoons minced garlic
2 tablespoon minced shallot
2 tablespoon black pepper
1 tablespoon Brandy
1 tablespoon Worcestershire Sauce
Half bowl of home made fish stock
1 tablespoon corn flour
Half teaspoon sea salt
Sauce:
2 tablespoons unsalted butter
2 tablespoons minced garlic
2 tablespoon minced shallot
2 tablespoon black pepper
1 tablespoon Brandy
1 tablespoon Worcestershire Sauce
Half bowl of home made fish stock
1 tablespoon corn flour
Half teaspoon sea salt
Method
Clean crabs and cut into pieces.
Melt unsalted butter over heat and fry garlic till fragrant.
Followed by minced shallots and fry till softened.
Add the crabs and stir fry till it turned red in colour.
Add black pepper and stir well.
Drizzle brandy and add the fresh cream, Worcestershire sauce and fish stock.
Cook over low heat for about 10 minutes. Thicken with corn flour mixture and season with salt and pepper.
Transfer into plate and serve hot.
Melt unsalted butter over heat and fry garlic till fragrant.
Followed by minced shallots and fry till softened.
Add the crabs and stir fry till it turned red in colour.
Add black pepper and stir well.
Drizzle brandy and add the fresh cream, Worcestershire sauce and fish stock.
Cook over low heat for about 10 minutes. Thicken with corn flour mixture and season with salt and pepper.
Transfer into plate and serve hot.
Tips
There are two version of peppery crab.
One is the lighter peppery crab and the either the darker version.
Inorder to obtain the blackish peppery crab, add one tablespoon of premium dark soya sauce before you drizzle brandy and the other sauce.
Check on the consistency of the gravy, some may like it thick whilst others prefer it more diluted.
One is the lighter peppery crab and the either the darker version.
Inorder to obtain the blackish peppery crab, add one tablespoon of premium dark soya sauce before you drizzle brandy and the other sauce.
Check on the consistency of the gravy, some may like it thick whilst others prefer it more diluted.
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