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Black Pepper Stir-Fry Spice Blend

CHF 10.90

Black Pepper Crab is one of the two most popular ways that crab is served in Singapore. Unlike the other popular Singapore Chilli Crab dish, it is not cooked in a sauce and therefore has a dry consistency with a robust peppery flavour. You may replace it with any seafood like prawns, lobsters or even beef slices for crabs to stir-fry with this spice blend. Did someone say Fried Black Pepper Noodles/ Kway Teow too?

Recipes are provided online and on the packaging.

Ingredients: Black Pepper, Garlic, Candlenut, Raw Sugar, Himalayan Pink Salt

All-natural with no preservatives, no flavour enhancers, no additives and no artificial colourings

Handcrafted and made in Singapore by Anthony The Spice Maker.

Packed in a food-grade resealable spice pouch in Switzerland.

Net Weight 130g

     

15 in stock

How To Turn Premix Spice Blend Into A Paste

Using a mortar and pestle or food processor, pound or blend 330g of chopped onions with 50ml water and 130g of the spice blend to achieve 510g of spice paste.

510g of spice paste serves to flavour approximately 2 kg-2.5 kg of crabs/ seafood of your preference/ meat

Store freshly made Black Pepper Stir-Fry paste frozen, thawed spice paste to be cooked within a week.

 

A Guide on How to Cook Black Pepper Stir-Fry for 6-8 Servings

Prepare:

250g Black Pepper Stir-Fry paste

1 kg freshly ped crab/ seafood / meat

5 tbsp cooking oil

120ml water

1 tbsp unsalted butter

Directions:

1. On medium-low heat, stir-fry spice paste with cooking oil for 12 mins.

2. Add water and stir-fry crabs/ seafood/meat slices for 5 mins.

3. Cover the wok with a lid on high heat until crabs are cooked.

4. When crabs/seafood/meat slices are cooked, add butter.

5. Add sugar to taste.

 

CHF 8.40/100g

From CHF 70 free local shipping within Switzerland & Liechtenstein.

For Europe & International Shipping Rates please refer to Shipping Info.

Weight142 g
en_GB