Ingredients
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4 lbs (2 kgs) fresh Crab
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Oil
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1 tablespoon Tamarind
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½ cup (125 ml) Rice Wine
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4 cloves Garlic
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2 tablespoons Fish Sauce
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1 teaspoon ground White Pepper
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2 Green Onion
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¼ cup (60 ml) Water
Directions
Steps
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1
Done
|
Scrub and rinse the crabs thoroughly. Detach the claws from each crab. Lift off the carapace and discard. Scrape out any roe and discard the gills. Rinse well, halve the crabs with a cleaver and crack the claws with a mallet. Pat dry with paper towels. |
|
2
Done
|
Heat the oil in a wok until very hot. Deep-fry the crabs for about 30 seconds, until the color changes. Remove and drain on paper towels. |
|
3
Done
|
Mix the tamarind pulp with rice wine in a bowl. Mash well and strain. Discard the seeds and fibers. Set aside. |
|
4
Done
|
Heat 2 tablespoons of the oil in a wok over medium heat. Stir-fry the garlic for 1 to 2 minutes until fragrant and golden brown. Increase the heat to high, add the deep-fried crabs and stir-fry for 2 to 3 minutes, seasoning with the tamarind mixture, fish sauce and pepper. Reduce the heat to low and stir-fry for 2 more minutes. Finally add the green onions and water, mix well and remove from the heat. Serve immediately with steamed rice. |
