Boneyard Brewing has finally been unleashed on the world! It’s taken a heck of a lot of tasting, recipe testing, brewing, cleaning, bottling, labeling, and a fair amount of drinking, but it’s finally out there and, in my opinion, it’s damn good.
First beer from the tanks is our hoppy Golden Ale. It’s a dry, refreshing little number, designed to be completely sessionable. As I may have mentioned once or twice, my favourite way to enjoy a good beer is perfectly matched with some good food, and this is good food indeed. We’ve tried this beer with a load of different foods, and while it works nicely with most things, I like it best with seafood, especially if it has a bit of spice to it. Singapore Black Pepper Crab certainly fits the bill. It’s a classic seafood dish with all those sweet, salty, spicy flavours and a nice amount of chilli and pepper kick to make you want, nay need, a big mouthful of cleansing ale. This dish is the ultimate in tactile eating; if you don’t end up with face, hands and possibly shirt covered in sauce, you’re not doing it right.
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Singapore Black Pepper Crab
3 tablespoons oyster sauce 3 tablespoons caster sugar
4 raw blue swimmer crabs
1 1/2 tablespoons oil
1 1/2 tablespoons butter
1 1/2 tablespoons grated fresh ginger
6 garlic cloves, finely chopped
1 -2 red chilli, finely chopped
1 1/2 tablespoons black pepper
1 1/2 teaspoons white pepper
1/4 teaspoon ground coriander
2 spring onions, finely chopped
1/4 cup chopped fresh coriander
Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
Pull back the apron of each crab, remove top shell, then intestines and feathery gills. Rinse quickly. Cut each crab into quarters and crack the legs gently so the flavours can enter.
Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about 5 minutes). Remove and repeat until all is cooked.
Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.
Add the sauce mixture and stir; bring to the boil, then simmer for 2 minutes. Return the crab to the wok and toss to coat in the sauce.
Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves. Serve at once.