[:hk]胡椒蟹【星馬名菜】Singapore Black Pepper Crab [:en]Singapore Black Pepper Crab [:]

[:hk]

宜人金秋，蟹長得最肥美，豐腴金黃的蟹膏、柔嫩粉白的蟹肉，令人垂涎三尺。然而蟹極寒涼，宜搭配袪寒佐料，星馬名菜「胡椒蟹」，就以黑白胡椒及紫蘇葉為主要調味料。黑胡椒濃烈刺激，白胡椒芳香不嗆喉，味道層次豐富。肥丁愛清淡，所以「肥丁版」的「胡椒蟹」的調味不算濃郁，大家可隨喜好自己調較唷 ~

蟹的外型凶神惡煞，卻深受食客喜愛，古代帝皇也視蟹為海中珍饈。大閘蟹最負盛名，河蟹和海蟹也各有擁戴者。蟹含豐富的蛋白質、鈣和微量元素，能美膚、強化骨骼和牙齒，對肺結核有療效。蟹肉鮮美，但並非所有人都適合享用，吃蟹會誘發並加劇過敏的症狀，輕者引發皮疹、哮喘，重則休克。蟹屬於高普林食物，患有感冒、肝炎、心血管疾病、尿酸過高的人士也不宜品嚐。

材料

• 花蟹 Crab            2 隻
• 鮮磨黑胡椒粉 Ground Black Pepper      2 小匙
• 鮮磨白胡椒粉 Ground White Pepper     1 小匙
• 魚露 Fish Sauce            1 大匙
• 白砂糖 Caster Sugar    2 小匙
• 獨子蒜頭 Solo Garlic    1 顆
• 米酒 Rice Wine             1 大匙  （ 改用花雕更香 ）
• 鮮採紫蘇葉 Fresh         10 ~ 20 片
• 鮮採羅勒葉 Perilla        10 ~ 20 片

做法

1. 新鮮花蟹放進冷凍庫冷藏 1 小時，讓花蟹進入睡眠狀態，處理時花蟹便不會頑強反抗，也較為人道

2. 黑胡椒磨碎，鮮磨的更香。紫蘇葉洗淨，用手撕碎，蒜頭拍扁，切末

3. 從冷凍庫取出花蟹，帶上手套，用剪刀將蟹鉗剪下，從背部打開蟹蓋，除去肺部及內臟，用流水沖洗蟹蓋，小心別把蟹黃也洗掉唷。用剪刀將蟹腳剪開兩半，再分為 4 份，每邊有兩隻腳，拍裂蟹鉗，蟹蓋若有蟹汁，可以小碗盛起，留待烹煮時一起加入

4. 鍋中加少許油，燒熱至冒白煙，加入蟹塊及蒜末炒約 2 分鐘，加入黑、白胡椒粉，魚露、白糖及米酒，加蓋，調至小火煮 8 分鐘，加入撕碎的紫蘇葉及羅勒葉，拌勻，即可盛盤。喜歡黑椒味者，盛盤後可再加入鮮磨黑椒粉

吃蟹小叮嚀

• 吃新鮮 ~ 蟹是食腐動物，故胃腸中常帶致病細菌和有毒物質。蟹死後，這些病菌就會大量繁殖擴散到蟹肉中，食用會引發嘔吐及腹瀉。宜選購外殼有光澤，臍部飽滿，腹部潔白的新鮮活蟹
• 煮熟透 ~ 蟹的鰓、沙包及內臟含有大量細菌和毒素，料理時應先去除，並且一定要煮熟透
• 減寒性 ~ 中醫認為蟹是寒性食材，宜搭配薑蔥、陳醋、胡椒、紫蘇葉等佐料，宜喝花雕，啤酒寒涼就不太合適了，也不宜與其他生冷食物同吃。雖然蟹的營養價值高，但要適可而止，一次吃一隻就好啦

[:en]

Black pepper crab is one of the most popular and iconic dishes that crab is served in Singapore. It is made with hard-shell crabs, and fried with black pepper.

Ingredients

• 2 Crabs
• 2 tsp Ground Black Pepper
• 1 tsp Ground White Pepper
• 1 tbsp Fish Sauce
• 2 tsp Caster Sugar
• 1 Solo Garlic
• 1 tbsp Chinese Rice Wine
• 10 ~ 20 pcs Fresh Perilla
• 10 ~ 20 pcs Fresh Basil

Preparation

1. To prepare crabs, chill live crabs into the freezer for about 1 hour. Let the crab sleep so that they won’t be able to attach.

2. Ground fresh black pepper. Rinse and shred fresh perilla and basil.  Peel the skin of Garlic Clove and minced.

3. Take out the crabs and wear cloves. Cut crabs claws with scissors. Remove the outer shell (the back of the crab, also called the carapace) by sticking your thumb into the hole left from removing the abdomen and lifting up firmly. Remove the abdomen. The shell will detach from the body with some guts attached. Cut the leaf-like, spongy gills from either side of the body to half.

4. Turn the crab upside down, grip it on either side and place your thumbs underneath near the midline on the back (where the shell used to be). Rinse out the greenish-brown guts but not the crab fat. Place crab fat and any juice in a small bowl. Set aside. Break off and discard the mandibles, which are the mouthparts at the front of the crab.

4. Heat little oil in a wok over high heat. Add crabs and minced garlic and cook, turning occasionally, for 2 minutes or until just before cooked through. Add ground pepper, fish sauce, sugar and rice wine to the wok. Turn to low heat and cover with lid. Simmer for 8 minutes until sauce has reduced. Top with basil and perilla, turning occasionally, and serve immediately. Add more ground fresh pepper if you like. 

[:]