This is the first time I am preparing crab for the Chinese New Year feast and it was a pleasure to see the end result licked up by everyone, including the garlic and basil. The KCT black pepper sauce was accidental but it did dress the crab without overpowering the overall taste.
Another good outcome that is easy to reproduce – hurray !
12 pieces of black pepper snow crab, washed and defrosted
2 Tbsp canola oil
1 Tbsp butter
2 tablespoons of minced garlic
1 handful of basil leaves
1 small cup of Kwong Cheong Thye black pepper crab sauce
In a wok, heat canola followed by butter.
Fry the garlic and basil in medium heat until it is browned.
Toss and fry the crab, allowing any liquid to dry out.
Add the black pepper sauce and toss to coat.