Black pepper crab
|
Black pepper crab | |
| Course | Main course |
|---|---|
| Place of origin | Singapore |
| Created by | Long Beach Seafood Restaurant |
| Serving temperature | Hot temperature |
| Main ingredients | Crab, black pepper seasoning |
 Cookbook: Black pepper crab  Media: Black pepper crab | |
.jpg)
Black pepper crab is one of the two most popular 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]
See also
References
- ↑ Long Beach Seafood Restaurant » About Us Archived 13 February 2013 at the Wayback Machine.
|
Wikimedia Commons has media related to Black pepper crab. |
This article is issued from
Wikipedia.
The text is licensed under Creative Commons - Attribution - Sharealike.
Additional terms may apply for the media files.