My Singapore crab showdown!… Salted Egg Crab VS Black Pepper Crab | Marion’s Kitchen

How to make Singapore crab? Which Singapore crab recipe should you choose?! Singapore is the ultimate destination city for foodies – it’s a melting pot of so many delicious Asian cuisines. And one of the most iconic dishes to come out of the Lion City? Crab. But move over, chilli crab: we’re making TWO VERSIONS of this seafood dish. Get set to sink your claws into black pepper crab AND salted egg crab for a crab showdown… which recipe will I love the most?

In collaboration with VisitSingapore. For more check out: https://www.visitsingapore.com/dining-drinks-singapore/#VisitSingapore #PassionMadePossible

Get the written recipes here: https://www.marionskitchen.com/article/singapore-crab-recipes-black-pepper-salted-egg

0:00 Introduction
01:12 Tips and techniques for cooking the crab
02:41 Prepping ingredients for the black pepper sauce and the salted egg sauce
4:49 Cooking the black pepper sauce in the wok
5:41 Add crab into the black pepper sauce mixture
6:21 Cooking the salted egg sauce in the wok
7:30 Add crab into the salted egg sauce mixture
8:03 Tasting
9:16 Mama Noi taste testing

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.