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DUNGENESS CRAB WITH TAMARIND
Khai Duong, Ana Mandara
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Ingredients
4 whole medium Dungeness crabs
4 tablespoon oil
1 tablespoon chopped garlic
1 medium onion, diced
½ scallion, sliced
2 tablespoons sugar
½ teaspoon freshly ground black pepper
½ teaspoon salt
5 tablespoons fish sauce
4 tablespoons tamarind pulp
8 tablespoons hot water |
Method
In a small bowl, cover tamarind pulp with hot water and set aside until it's soft. Mash well with a spoon and pass the tamarind through a strainer.
In a small bowl combine sugar, black pepper, salt, fish sauce, then stir in the tamarind and set aside.
Steam crabs until they turn bright in color. Clean crabs, take off the tops, rinse thoroughly, cut into quarters and break claws in two or three places without disturbing the meat.
In a large pan or wok, sauté garlic and onion in hot oil until soft, add crabs and continue cooking for 1 to 2 minutes on high heat. Add tamarind mixture in, stirring several times, until sauce is syrupy; then add scallions and stir.
Remove from heat. Place crabs and sauce onto a larger platter and serve hot.
Serves 4
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