2-way Crabs and Lobster Noodles

I've done a drier chilli crab this time round than my other efforts with a self-indulgent slant to it. Meaning heaps of pureed ginger, chilli padi and garlic, very little sauce as we didn't have mantou that day.

Now for something I haven't done before, Black Pepper Crab! I cook by gut feel and thankfully (for S), it turned out delicious.


  • 2 mud crabs
  • Approx 5 heaped tbs of cracked black pepper
  • 5 cloves of garlic minced
  • 2 cloves of shallot minced
  • Curry leaves, big handful
  • Big generous dollop of butter
  • Oyster sauce, about 3 tbs 
Cracked black pepper

My mother-in-law's home-grown curry leaves. They might look diseased here but this is the frozen result
Mix with one tbs of boiling water 

Steam the crabs first, then crack the shells


  • Heat wok up with 1 tbs of oil
  • Add butter, don't turn the heat too high you don't want the butter to brown too much or froth
  • Toss in the shallots and garlic and fry for about 2 min
  • Grab a generous handful of curry leaves and toss for 3 min
  • Pour the oyster sauce into the wok and mix thoroughly
  • Add cracked pepper and sliced red chilli if you wish, stir fry for about 1 min
  • Now for the piece de resistance, steamed crabs go in and voila!

It's no secret I love my Singapore Chilli Crab, and have talked about it several times on this blog. But this is a drier and much spicier version some of you might not like.


  • 1 whole bulb of garlic
  • 2 whole shallots chopped
  • 100gm ginger sliced
  • 5 chilli padi sliced
Put the above in a blender or chopper.
  • Tomato Ketchup about 5 tbs
  • Maggi's Garlic Chilli Sauce half a bottle
  • Egg optional
The rest of it is easy, stir-fry the blended mixture in 1tbs of oil till fragrant, then add the sauces and crab.

Lobster with Ginger and Spring Onion Noodles

  • Whole lobster tail, remove the shell from under and cut into 2cm pieces
  • Half a bulb of garlic minced
  • 2 springs of spring onions sliced
  • Ginger sliced
  • Chinese cooking wine
  • Oyster sauce about a few splashes
  • 1 cup of boiling water
  • 1 tsp cornstarch mixed with cold water for thickening
  • Blanched wanton noodles
Fry up the garlic, spring onions and ginger. Fry the ginger 2 min before adding garlic and spring onions as the ginger takes longer to cook.

Toss in the lobster pieces and stir fry for a couple of minutes. Add chinese wine, oyster sauce and water. Mix well. Put a lid over the wok and let it cook for about 3 min. Add cornstarch/water mixture to thicken.

Pour over blanched wanton noodles and all done!


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