Thought to have been created in
the 1950s at Long Beach Seafood
restaurant, black pepper crab has
since become a staple of
Singapore's street food stalls and
is one of the country's most iconic
dishes. The crab is deep-fried
first and then smothered in a
thick, rich oyster sauce spiced
with plenty of peppercorns,
chillies and ginger.
