Black Pepper Crab Legs Singapore Style

1. 1

   Pulse peppercorns in a spice grinder until coarsely ground and set aside.

2. 2

   Place garlic, turmeric, ginger, salt, and 2 tbsp water in a food processor.

3. 3

   Puree into a smooth paste and transfer to a bowl.

4. 4

   Stir in reserved pepper.

5. 5

   Heat oil in a 14 inch wok or large skillet over medium-low heat.

6. 6

   Add paste and cook, stirring occasionally, until fragrant and paste begins to separate (10 minutes).

7. 7

   Increase heat to medium-high.

8. 8

   Add crab all at once and 3/4 cup water and bring to a boil.

9. 9

   Cook, stirring constantly, until crab shells are bright red and meat is heated through (57 minutes).

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.