Black Pebbercrab recipe

Chef Eng Wai Meng shares his signature dish


The Grand Hyatt Dubai’s cracking Peppercrab restaurant serves up these tasty monsters every day. Chef Eng shows how to tame the beasts. The recipe.

The Recipe

(Serves two)
• 1kg mud crab x 2
• 200g butter
• 160g black pepper, crushed
• 160g sugar
• 20ml thick soy sauce
• 80g margarine
• 900ml water
• 4g spring onion, julienned
• 10g coriander, cut into 2cm pieces
• 4g carrot, julienned


1 Cut the mud crabs into serving sizes and clean well.
2 Heat a wok and add the margarine. Sauté 30g of black pepper, adding water, sugar and thick soy sauce. Bring to a boil.
3 Add the crab, cover and cook for about 15 minutes.
4 Add the butter and the remainder of the black pepper.
5 Cook well until the sauce thickens and then arrange carefully on the plates.
6 Garnish with spring onion, carrot and coriander.

The chef

Name: Eng Wai Meng
Nationality: Malaysian
Chef Eng has an international history with the Hyatt group, having worked at Grand Hyatt hotels in Kuala Lumpur and Singapore as well as Moscow. He is now settled at the Grand Hyatt Dubai located in Bur Dubai where he has been chef de cuisine for three years.
To book a table at Peppercrab, Grand Hyatt Dubai, call 04 317 2222

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