An explosion of flavours!
This dish is worth getting your hands dirty for. Crack it open and devour the delicious flavours!
1.5 kg crab claws, cracked
100 ml sugar
100 ml white wine vinegar
100 ml neutral cooking oil
75 ml ketjap manis sauce
75 ml soy sauce
50 ml oyster sauce
1 clove garlic
2 chillies, roughly chopped
80g ginger, roughly chopped
4 tbsp black pepper grains, roughly crushed
4 tbsp good butter
Source: Ansnes Brygger
1. Place all the pepper sauce ingredients into a saucepan and bring to the boil while stirring.
2. Reduce the sauce by 30%. Next, blitz the mixture in a blender to make a thick sauce.
1. Toast pepper in a dry pan on medium heat until the oil is extracted. Roughly crush the pepper with a mortar. Melt the butter and add the crushed pepper. Simmer on low heat for 5 minutes.
2. Add the pepper butter to the thick pepper sauce and bring to the boil before pouring the mixture over the cracked crab claws.
3. Use a wok or place the dish in the oven to heat the crab claws. Garnish the pepper crab with chopped coriander leaves before serving.
You can make pepper crab with any type of crab claws. But for an authentic experience, taste it at Ansnes Brygger, or look for Hitra crab in well-stocked supermarkets in Norway ... or France!
You see, the Hitra crab is not like any other crab, and that's why it is exported around the globe – and served at the finest gourmet restaurants from Dubai to San Francisco.
The crab thrives in these waters off Hitra in Trøndelag, with oxygen-rich seawater and ideal temperatures providing the very best conditions for crabs to grow big and meaty.
The quality is at its peak in late summer and autumn!
Discover why foodies from all over the world are flocking to the Trøndelag coast!
Millions of people around the world regularly enjoy seafood from Norway.