Black Pepper Crab- 50th National Day Special!

To celebrate Singapore's 50th anniversary, we've cooked up a local favourite - Black Pepper Crab, using Mekhala's fiery Black Pepper Sauce. Crab is a great source of protein, sustainable and easier to prepare than you would think!


Serves 2-4

2 Medium Mud Crabs or 4 Flower Crabs

2/3 Jar Mekhala Black Pepper Sauce

3 Spring Onions

1 Tblspn Rice Bran Oil

Water (optional)


1. Clean crabs. Discard gills, chop body into halves and reserve with shells and pincers.

2. Chop spring onions into 3 inch pieces.

3. Heat oil in a wok. Add crab and fry until crabs turn pink (about 3 min)

4. Add Mekhala Black Pepper Sauce, fry, and add a little water. Cover with lid and allow to steam for about 5-7min or until crab is cooked.

5. Stir in spring onions and serve.


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