Vietnamese Crab with Tamarind Sauce Recipe
Ingredients:
- 4 whole medium crabs
- Peanut oil for deep-frying
- 1 tablespoon tamarind pulp
- 1/2 cup rice wine
- 4 cloves garlic, chopped
- 2 tablespoons vegetable oil
- 1/4 cup chopped baby leeks or spring onions (white part only), cut in 1-inch pieces
- 3 tablespoons Vietnamese fish sauce (nuoc mam)
- 1 teaspoon crushed white pepper
How to cook Vietnamese Crab with Tamarind Sauce:
- Clean the crabs, take off the tops, rinse thoroughly, cut in half and break the claws. Heat peanut oil in wok until very hot, deep-fry crabs for 30 seconds, or until color changes. Set on paper towels to absorb excess oil.
- Dissolve tamarind pulp in rice wine. In a large pan or wok, saute garlic in vegetable oil until soft, add crab and continue cooking for 2-3 minutes on a high heat.
- Add tamarind mixture, fish sauce and pepper. Reduce for another 2 minutes, then add baby leeks. Remove from heat.
- Place crabs on a platter and pour tamarind sauce over.
- Serve the Vietnamese Crab with Tamarind Sauce with steamed rice.
Notes:
The Vietnamese Crab with Tamarind Sauce recipe very easy to prepare and so good!
The Vietnamese name for this recipe is Cua Rang Voi Sot Me.
Hints:
Although this dish is traditionally prepared in a wok, the use of a deep-fryer might make the cooking easier. You can also substitute freshly ground black pepper, although white pepper is often the preferred ingredient of Vietnamese cooks.
This recipe for Vietnamese Crab with Tamarind Sauce serves/makes: 4
The Vietnamese Crab with Tamarind Sauce (Cua Rang Voi Sot Me) recipe is adopted from The Authentic Vietnamese cooking By Corinne Trang.
Main Ingredient: Crab
Preparation Method: Deep Fried
Cuisine: Vietnamese