Recipe: Cua rang me – Tamarind Crab

Cua rang me - Tamarind Crab

By Helen Le Published: May 18, 2013

  • Prep: 30 mins
  • Cook: 45 mins
  • Ready In: 1 hr 15 mins

  • Yield: 4 Servings

This dish looks very sophisticated but is not difficult to make at all.

  • Clean crabs and remove the carapace. Get rid of the lungs. Gather the liquid and crab "butter" in a bowl. Separate the claws and cut the body into halves.
  • Use a heavy tool (eg. a pestle or meat tenderizer) to slightly crack the claws (wrap it in paper towel first!). This helps the sauce penetrate into the crab meat easier.
  • Deep-fry the crab chunks until its color changes to orange. This helps the crab meat get firmer and tastier.
  • Combine all ingredients for the sauce and stir well to dissolve.
  • In a large sauce pan or a wok, heat 1 tbsp cooking oil and sauté the minced garlic until fragrant. Then add in the crabs and toss well. Pour in the sauce mixture. Simmer for 3-5 minutes on medium low until the sauce thickens.
  • Add onion wedges and stir well for another 1-2 minutes.
  • Transfer to a serving plate. Garnish with chopped coriander, spring onion, fried shallot, red chili pepper, crushed peanuts to your wish. Serve with fresh crispy baguettes. Yum!

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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