We meet again, black pepper crab! I tried this awhile back as a special pre-release variety, but this is the full-fledged version. Black pepper crab is considered of one of the top dishes of Singapore – here’s a little about it from Wikipedia –
Black pepper crab is one of the two most popular[citation needed] ways that crab is served in Singaporean cuisine. It is made with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is not cooked in a sauce and therefore has a dry consistency. It is becoming very popular to mix the pepper crab with a fresh jackfruit sauce.
The creation of Singapore’s black pepper crab is attributed to Long Beach Seafood Restaurant in 1959.[1]
Long Beach Seafood Restaurant is a restaurant-chain in Singapore best known for creating the original black pepper crabs. The main restaurant is located along the East Coast Parkway, with three other branches in Marina South, IMM Building and at the East Coast Seafood Centre.
Now that you’ve got a little background, let’s give it a shot!
Prima Taste Singapore Black Pepper Crab Flavoured La Mian – Singapore
Detail of the packaging (click to enlarge). Contains crustaceans, fish, and shellfish. To prepare, boil noodle for 6 minutes. During this time, boil the two large pouches as well. Drain noodles, saving 4 tablespoons of water. Conbine sachet contents and noodles. Finally, stir and enjoy!
The noodle block.
Two large wet sachets.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, tofu puff, coriander, egg, black sesame seed, and chili flake. Noodles are absolutely exquisite as always. They have a nice and strong chew – something you would use in a made from scratch kind of feel to them. The Sauce coats everything very well. It has a savory and peppery taste to it – something you could linger over and enjoy thoroughly. Excellent stuff. 5.0 out of 5.0 stars. EAN bar code 8886350067731.
Watch me cook on Instant Noodle Recipe Time!
