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1.5 kg crab claws, cracked

Coriander leaves


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

Pepper butter

4 tbsp black pepper grains, roughly crushed

4 tbsp good butter

Source: Ansnes Brygger


Pepper sauce:

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.

Pepper butter:

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.


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