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March 01, 2019 1 min read

Ingredients

  • 4 blue crabs
  • ¼ cup vegetable oil, divided
  • 3 ½ ounces fresh green peppercorns
  • 3 oz of crushed Kampot black peppercorns
  • 4 cloves garlic, chopped
  • ¼ cup soy sauce
  • 2 tablespoons top-quality oyster sauce (TFD prefers Lee Kum Kee)
  • 1 tablespoon palm sugar
  • 2 teaspoons Red Boat 40 brand fish sauce
  • 2 scallions, chopped
  • Cilantro for garnish
Instructions
  1. Boil the crabs in salted water until cooked through, clean (remove eyes and gills), and cut into quarters- you can have your fishmonger do this for you.
  2. Set aside.
  3. In a large skillet over medium heat, warm 1 tablespoon of oil, and fry the green peppercorns until fragrant and slightly soft. Remove and use as a garnish for the final dish.
  4. Stir in the remaining oil, garlic, soy sauce, crushed black pepper, oyster sauce, and palm sugar. 
  5. Stir-fry briskly for 2 to 3 minutes, until the sauce thickens. Stir in the scallions, and toss the sauce with the crab pieces to coat.
  6. Garnish with green peppercorns and cilantro.
  7. Dig in and enjoy!