Black pepper crab
|Black Pepper Crab|
|Place of origin||Singapore|
|Region or state||Singapore|
|Serving temperature||Hot temperature|
|Main ingredients||Crab with black pepper sauce|
|Cookbook:Black Pepper Crab Black Pepper Crab|
Black pepper crab is one of the two most popular ways that crab is served in Singapore. It is made with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is less heavy due to the absence of a sauce. The black pepper crab is liked by many locals and foreign tourists over the chilli crab because of its drier and fragrant pepperish nature. It is becoming very popular to mix the pepper crab with a fresh jackfruit sauce. It is however not in the list of Singapore's National Dishes.
The creation of Singapore's black pepper crab is attributed to Long Beach Seafood Restaurant in 1959. However, for many Singaporeans, Eng Seng Restaurant is widely recognised as the place for the best black pepper crabs, with notorious long queues, booking required and the dishes selling out by 8pm.
A better version of this style of crab can be found at Momma Kong's Crab Shack on Mosque Street in Chinatown. This variation has more black pepper sauce and can be eaten with fried dough buns which are called "man tou".
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