Tamarind crab recipe
- Cuisine: Cambodian
Ingredients2 tbsp vegetable oil
2 garlic cloves, chopped
2 red Asian shallots, finely sliced
½ onion, cut into thick wedges
1 tbsp black or kampot peppercorns
2 medium-sized blue swimmer crabs, cleaned, quartered
1 handful Khmer basil or Thai basil
1 long red chilli, finely sliced
125ml tamarind water
2 tbsp fish sauce
2 tbsp liquid palm sugar or shaved palm sugar (jaggery)
PreparationCombine the tamarind sauce ingredients in a mixing bowl with a pinch of sea salt. Mix well, and then set aside.
Add the vegetable oil, garlic, shallots and onion to a hot wok. Stir-fry over a high heat for 30 seconds, or until fragrant.
Add the peppercorns and crab and toss for 7 minutes. 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. Garnish with more basil and chilli, if desired.
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