How to make Crab in Black Pepper Sauce
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Crabs (केकड़े), Crushed black peppercorns (कुटी हुई कालीमिर्च )
Cuisine : Chinese
Course : Main Course Seafood
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For more recipes related to Crab in Black Pepper Sauce checkout Crab Curry, Crab Sukhe, Crabstick and Drumstick Curry, Crab in Devils Sauce . You can also find more Main Course Seafood recipes like Prawn Hara Bhara Masala Prawn Massaman Curry-SK Khazana Pan seared Lemon chilly Tiger Prawns with Moilly s Tamarind Sauce Fish Curry - SK Khazana
Crab in Black Pepper Sauce Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Crab in Black Pepper Sauce Recipe
Crabs (claws) 8
Crushed black peppercorns 1 tablespoon
Oil 3 tablespoons
Minced garlic 1 tablespoon
Sugar 1/2 teaspoon
Chicken stock 1 cup
Salt to taste
Spring onion flowers for garnish
Method
Step 1
Heat oil in a non-stick wok, add garlic and sauté for half a minute. Add crushed peppercorns and mix well.
Step 2
Add crab claws and cook for two to three minutes. Add sugar and salt and mix well.
Step 3
Add chicken stock and mix well. Cover and cook for five to six minutes.
Step 4
Transfer onto a serving plate, garnish with spring onion flower and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
