This spicy, buttery, and sweet black pepper Thai crab dish will have you fighting over the last bite.

Time: 30 minutes


  • Crabs (claws) 8
  • Crushed black peppercorns 1 tablespoon
  • Oil 3 tablespoons
  • Minced garlic 1 tablespoon
  • Sugar 1/2 teaspoon
  • Chicken stock 1 cup
  • Salt to taste
  • Spring onion flowers for garnish


  • Heat oil in a non-stick wok, add garlic and sauté for half a minute. Add crushed peppercorns and mix well.
  • Add crab claws and cook for two to three minutes. Add sugar and salt and mix well.
  • Add chicken stock and mix well. Cover and cook for five to six minutes.
  • Transfer onto a serving plate, garnish with spring onion flower and serve hot.