- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus more to make tamarind water
- Effort: medium
For the tamarind paste
- 125 ml tamarind water, (see cook's tip)
- 2 tbsp fish sauce
- 2 tbsp liquid palm sugar, or shaved palm sugar
For the crab
- 2 tbsp vegetable oil
- 2 garlic cloves, chopped
- 2 red Asian shallots
- ½ onions, cut into thick wedges
- 1 tbsp black peppercorns, or kampot peppercorns
- 2 medium blue swimmer crab, cleaned and quartered
- 1 handfuls Asian basil (Thai basil), or Khymer basil
- 1 long red chilli, finely sliced
Tips and Suggestions
To make tamarind water, soak 100g tamarind pulp in 400ml boiling water. Break it up a little with a whisk, then leave until cool enough to handle. Using your hands, break the mixture into a thick paste. Pass the mixture through a sieve. You should get 375ml tamarind water.
Ask your fishmonger to clean and quarter your crabs for you.
1. For the tamarind sauce: Combine the tamarind sauce ingredients in a mixing bowl with a pinch of sea salt. Mix well, then set aside.
2. For the crab: Add the vegetable oil, garlic, shallot and onion to a hot wok. Stir fry over high heat for 30 seconds, or until fragrant. Add the peppercorns and crab and toss for 7 minutes.
3. Add the tamarind sauce and cook for a further minute, or until the crab pieces are cooked through. Add the basil and chilli, toss once and serve, garnished with more basil and chilli if desired.
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