Living in Singapore has it’s up and downs and we always enjoy when our friends visit us. Last week one of our friends came for a few days in Singapore and we went out for a black pepper crab dinner.
Did you know that 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 chili crab dish, it is not cooked in a sauce and therefore has a dry consistency.
The creation of Singapore’s black pepper crab is attributed to Long Beach Seafood Restaurant in 1959.
Personally I prefer the black pepper crab as the level of spiciness is bearable for me…:)
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