Recipe courtesy of Luke Nguyen
Tamarind Crab
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 260
- Total Fat
- 15
- Saturated Fat
- 1
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 17
- Protein
- 8
- Cholesterol
- 16
- Sodium
- 1491
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
Tamarind Sauce:
1/2 cup tamarind water
2 tablespoons fish sauce
2 tablespoons liquid palm sugar or shaved palm sugar (jaggery)
Pinch sea salt
Crab:
2 tablespoons vegetable oil
2 cloves garlic, chopped
2 red Asian shallots, finely sliced
1/2 onion, cut into thick wedges
1 tablespoon black or Kampot peppercorns
2 medium blue swimmer crabs, cleaned and quartered
1 handful fresh Khmer basil or Thai basil, plus more for garnish, optional
1 long red chile, finely sliced, plus more for garnish, optional
Directions
- For the sauce: Mix together the tamarind water, fish sauce, sugar and sea salt in a bowl.
- For the crab: Heat a wok over high heat. Add the oil, garlic, shallots and onions and stir-fry until fragrant, 30 seconds. Add the peppercorns and crabs and toss for 7 minutes. Stir in the tamarind sauce and cook until the crab is cooked through, about 1 minute more.
- Add the basil and chiles, toss once more, and serve garnished with more basil and chiles if desired.