Pepper crab
This lively dish works as tapas, or as part of a krabbelag (a Norwegian crab feast). Pepper crab is easy to make and doesn't take long. With ginger, chilli and kecap manis you can take your krabbelag to new heights.
Ingredients
- kg Crab claws, cracked open
- Coriander, fresh
For the pepper sauce
- ml Sugar
- ml White wine vinegar
- ml Neutral oil, such as rapeseed
- ml Kecap manis
- ml Soy sauce
- ml Oyster sauce
- Garlic clove, in pieces
- Chillies, in pieces
- g Ginger, in pieces
For the pepper butter
- tbsp Black peppercorns
- tbsp Butter
Instructions
Pepper sauce
Put all the pepper sauce ingredients in a saucepan and bring to the boil, stirring.
Reduce the mixture by 30%. Blitz in a blender to a thick sauce.
Pepper butter
Toast the peppercorns in a dry frying pan over a medium heat until the oils come out.
Roughly crush the peppercorns in a mortar.
Melt the butter and add the pepper. Leave the butter and pepper to simmer gently over a low heat for 5 minutes.
Mix the thick pepper sauce with the pepper butter, bring to the boil and pour over the crab claws. Use a wok, or heat the dish through in the oven, so the claws are nice and hot.
Scatter chopped coriander over the pepper crab before serving.
For the pepper sauce
For the pepper butter
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