Recipe Details
Title A-Malaccan black pepper crab with black beans ginger and curry leaves
Author Rick Stein
Portions 2
Created 16th February 2015 09:37 am
Weight (Per Portion)

One portion of this dish weighs approximately 618.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Crab, blue, raw1 Kilogram
Sauce, ketjap manis (Conimex)1 Tablespoon
Beans, black, mature seeds, raw1 Tablespoon
Sugar, granulated1 Teaspoon
Oil, vegetable blended, average4 Tablespoon
Onions, Spring or Scallions4 Medium
Ginger, fresh25 Gram
Garlic15 Gram
Curry leaves, fresh5 Gram
Peppercorns, black1 Tablespoon
Butter, unsalted15 Gram
Pepper, hot chilli, red, raw1 Medium
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 853
Protein 189.75%
Other Carbohydrate 7.87%
Sugar 7.80%
Fat Saturated 43.15%
Fat Unsaturated 59.73%
Fiber 17.31%
Sodium 61.78%
Salt 64.73%
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Recipe Method
1. For both raw and cooked crabs, break off and discard the tail flaps. 2. Break off the claws, then cut them in half at the joint using a large-bladed knife and carefully crack the shells of each claw using a hammer or the back of a knife. 3. Chop the body section of each crab in half, gently tug on the legs to pull the body pieces away from the back shell. (Use a knife for leverage if the body pieces do not come away easily with the legs still attached). 4. Turn each piece of body meat over and remove the dead man's fingers (soft gills). 5. Cut each piece of body meat in half again so that each piece has two legs attached to it. (Discard the back shell, or save it to make stock for another dish.) 6. Mix together the ketjap manis, black beans (rinsed and chopped), palm sugar and three tablespoons of water in a bowl until well combined. Set aside. 7. Heat 75ml/3fl oz of the vegetable oil in a large, lidded wok over a high heat. 8. When the oil is smoking, add the crabmeat and stir-fry for 2-3 minutes, or until the crabmeat is half cooked through (or until warmed through, if using cooked crabmeat). Remove from the wok and set aside to drain on kitchen paper. 9. Pour all but 1