Step by step

Method

4 steps

1. 1

   If using crab: clean 2 pounds shell-on crab (Dungeness pieces or snow crab clusters) and crack shells lightly so sauce can get in. Easier swap: 1–1¼ pounds large shrimp or king oyster mushrooms. Coarsely crush 1–1½ tablespoons black peppercorns (you want punchy pepper, not fine dust). Mince 4 garlic cloves and 1 shallot.

2. 2

   Heat 2 tablespoons oil in a wide wok or deep skillet over medium-high. Stir garlic and shallot 30 seconds, then add peppercorns and optional 1 sliced chili 20 seconds until fragrant and toasty. Add crab/shrimp; toss 2 minutes.

3. 3

   Pour in sauce: 2 tablespoons fish sauce, 1 tablespoon oyster sauce or soy, 1 teaspoon sugar, and ¼–⅓ cup stock or water. Cover 3–5 minutes for crab (until shells turn red and meat is opaque) or toss shrimp uncovered 2–3 minutes until pink. Uncover and reduce until the sauce clings glossy to the shells.

4. 4

   Finish with butter (1 tablespoon) if you like richness, plus green onion. Serve with baguette or rice for swiping peppery sauce. You want loud black-pepper heat, savory shellfish, sticky sauce on the shells — not bland boiled crab with pale liquid.