Photograph of the finished Tamarind crab

Vietnam · Cua rang me

Tamarind crab

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 3.1 lb
  • Photograph of Sour tamarind Sour tamarind 4.2 oz
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Chilli Chilli 2
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the crabs in ice water for 10 minutes to stun them, then separate the shells, remove the underside, and cut the crab bodies in half.
  2. 2 Soak the tamarind in 80 ml of warm water for 5 minutes, then strain to extract the juice.
  3. 3 Fry the crab in hot oil for 5 minutes until the skin turns red and the meat is firm.
  4. 4 Sauté minced garlic and shallots, then add tamarind juice, sugar, and fish sauce and simmer for 4 minutes until the sauce thickens.
  5. 5 Add the crab to the pan and simmer over medium heat for 8 minutes, stirring occasionally to allow the sauce to penetrate every crevice of the claws.
  6. 6 Sprinkle with chili, green onions, and pepper, then serve hot.
Start cooking