Crab with Tamarind Sauce (Cua Rang Voi Sot Me)
THE INGREDIENTS:
4 whole medium crabs
1/4 cup chopped baby leeks or spring onions (white part only), cut in 1-inch pieces
1 tablespoon tamarind pulp
3 tablespoons fish sauce
1 teaspoon crushed white pepper
1/2 cup rice wine 4 cloves garlic, chopped
2 tablespoons vegetable oil
peanut oil for deep-frying
Clean the crabs, take off the tops, rinse thoroughly,
cut in half and break the claws. In a wok, heat the peanut oil until the
oil is very hot. Deep-fry the crabs for 30 seconds (or until their color
changes). Set the crabs on paper towels to absorb excess oil.
Dissolve the tamarind pulp in the rice wine. In a large pan (or wok),
saute the garlic in vegetable oil until it's soft. Add the crab
and continue cooking for 2-3 minutes on a high fire. Add the tamarind
mixture, fish sauce and pepper. Reduce it for another 2 minutes, then
add the baby leeks. Remove it from heat and place the crabs nicely on a
platter. Pour the tamarind sauce over it. Serve the dish with steamed
rice.
Enjoy!
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