Black Pepper Crab

Instructions

1. Prepare the crab
   Clean the crabs thoroughly under cold running water. Remove the top shell, gills, and intestines. Using a cleaver or heavy knife, cut each crab into quarters. Crack the claws slightly with the back of the knife to allow the sauce to penetrate during cooking.
2. Make the sauce base
   In a small bowl, combine the oyster sauce, soy sauce, sugar, and shaoxing wine. Stir until the sugar dissolves completely and set aside.
3. Sauté the aromatics
   Heat the vegetable oil in a large wok or deep skillet over high heat. Add the minced garlic, ginger, and half of the sliced chilies. Stir-fry for about 30 seconds until fragrant but not browned.
4. Cook the crab
   Add the crab pieces to the wok and stir-fry for 2 minutes until the shells start to turn red. Pour in the sauce mixture and add the fish sauce. Toss everything together and continue to stir-fry for another 5-6 minutes.
5. Add the pepper
   Add the ground black pepper and crushed peppercorns to the wok. Stir well to coat all the crab pieces evenly with the pepper mixture. The sauce should be starting to thicken at this point.
6. Finish the dish
   Add the butter to the wok and allow it to melt into the sauce, creating a rich, glossy finish. Toss in the spring onions and remaining chilies. Continue cooking for another 2 minutes, stirring constantly until the crab is completely cooked and well-coated with the sauce.
7. Serve hot
   Transfer the black pepper crab to a large serving platter. Provide plenty of napkins, crab crackers, and small forks for your guests to extract the delicious meat from the shells. Serve immediately while hot and aromatic.