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Photo by Chris De La Rosa
Pepper EVERYTHING! While it may seem that Caribbean foods are spicy, that’s not the case. However, there are times we do enjoy fiery treats. like this Pepper Crab, I did a few days back. Like the Pepper Calamari, various Pepper Shrimp, as well as the Pepper Lobster, this one ranks high for the heat level.
Photo by Chris De La Rosa
You’ll Need..
2 lbs Crabs (cleaned, cut 1/2)
1 lemon (juice)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons corn starch
2 cups veg oil
1 1/2 tablespoons spicy stir-fry oil (chili oil)
1 medium onion (sliced)
1 inch ginger (julienne)
1/2 med red bell pepper (roughly chopped)
1/2 med green bell pepper (roughly chopped)
5 cloves garlic (smashed)
5 bird’s eye peppers (chopped)
1 tablespoon light Soy sauce
1 tablespoon Gochujang (Korean pepper paste)
1 1/2 tablespoon Oyster sauce
1/4 cup water
1 Scotch Bonnet Pepper (cut in 1/2)
3 scallions (chopped)
6-8 Wiri Wiri Peppers
Photo by Chris De La Rosa
Clean, cut, and wash the crabs with cool water and the lemon juice (drain). Then mix in the salt, black pepper, and cornstarch.
Heat the veg oil on med/high and fry the crabs for 3 minutes.
Remove the crab pieces and set aside.
Add the chopped Bird’s Eye peppers, Soy Sauce, Gochujang, Oyster Sauce, and water, and cook for another 2 minutes on low heat. *Add 1/2 teaspoon of Sesame Oil if you enjoy the flavor.
Tuck in the Scotch Bonnet pepper to further flavor the dish with heat.
Add the crab pieces to the wok and stir well to coat with everything.
Give it about 3 minutes then top with the chopped scallions and whole Wiri Wiri peppers.
Turn off the stove, mix well, and allow the residual heat to soften the scallions and peppers we added.
In the video, I explained why I used the cornstarch, the different additions of heat in the dish, and why I added the Wiri Wiri peppers after turning off the stove.
Conclusion:
This Pepper Crab recipe is a delightful fusion of flavors and textures, perfect for those who enjoy a good balance of sweet, spicy, and savory. With its creamy sauce and crispy crab pieces, it’s sure to be a hit at any gathering.
FAQs:
Q: Can I use fresh or frozen crab for this recipe?
A: You can use either fresh or frozen crab for this recipe. Fresh crab will yield a more tender and delicate flavor, while frozen crab will have a slightly firmer texture.
Q: What if I don’t have Gochujang?
A: You can substitute Gochujang with another Korean chili paste or a mixture of chili flakes and soy sauce. However, keep in mind that the flavor may be slightly different.
Q: Can I adjust the level of spiciness to my taste?
A: Yes, you can adjust the level of spiciness to your taste by adding more or less Bird’s Eye peppers. Additionally, you can add more chili flakes or sriracha for an extra kick.
Q: How long does this recipe take to prepare?
A: This recipe takes approximately 30-40 minutes to prepare, depending on your level of experience and the number of servings you’re preparing.
Q: Can I serve this recipe as an appetizer or main course?
A: This recipe can be served as both an appetizer or main course, depending on your preference. If serving as an appetizer, you may want to adjust the serving size accordingly.
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