Pepper everything! You might think Caribbean food is spicy, but it’s not. But sometimes they enjoy fiery treats. Like this pepper crab, which I did a few days ago. It ranks high on the list for spiciness, as do pepper calamari, assorted pepper shrimp, and pepper lobster.
You will need it..
2 pounds crab (After washing, cut into 1/2 pieces)
1 lemon (juice)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch
2 cups vegetable oil
1 1/2 tablespoons spicy frying oil (chili oil)
1 medium onion (slice)
ginger 1 inch (shredded)
1/2 medium red bell pepper (coarsely chopped)
1/2 medium green bell pepper (coarsely chopped)
5 cloves of garlic (broken)
5 bird’s eye peppers (chopped)
1 tablespoon light soy sauce
1 tablespoon gochujang (Korean pepper)
1 1/2 tablespoons oyster sauce
1/4 cup water
1 scotch bonnet pepper (cut into 1/2)
3 green onions (chopped)
6-8 Willi Willi Peppers
Caution! The recipe is explained in detail in the video below, so we recommend watching it as well. Please note that this pepper crab is spicy. You can also reduce the amount of chili pepper used to make it less spicy.
Clean the crabs, cut them and wash them with cold water and lemon juice. (drain). Then add salt, black pepper, and cornstarch and mix.
Heat the vegetable oil over medium heat and fry the crabs for 3 minutes.
Remove crab parts and set aside.
Heat the chili oil in a wok or wide pot. (I used the same wok) Set over medium heat, add onion, ginger, bell pepper, and garlic and simmer for 2 to 3 minutes.
Add the chopped chili peppers, soy sauce, gochujang, oyster sauce, and water and simmer for another 2 minutes over low heat. *If you want to enjoy the flavor, add 1/2 teaspoon of sesame oil.
Add some Scotch bonnet pepper and add some heat for extra flavor.
If you want a saucy dish, add more water.
Add the crab fillets to the wok and stir well to coat.
Let stand for 3 minutes, then top with chopped green onions and whole wili wili peppers.
Turn off the heat, mix well, and let the remaining heat soften the added green onions and peppers.
In the video, I explained why I used cornstarch, the different ways to add heat to a dish, and why I added Wili Wili pepper after I turned off the stove.
