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Crabs with tamarind and rice wine recipe

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Ingredients

4 lbs (2 kgs) fresh Crab
Oil for deep-frying
1 tablespoon Tamarind pulp
½ cup (125 ml) Rice Wine or sherry
4 cloves Garlic , minced
2 tablespoons Fish Sauce
1 teaspoon ground White Pepper
2 Green Onion (scallions), cut into lengths
¼ cup (60 ml) Water

Crabs with tamarind and rice wine recipe

  • Medium

Ingredients

Directions

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Steps

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.

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Favorite homemade salsa recipe
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Crabs simmered in beer recipe
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