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Luke Nguyen's Greater Mekong recipes

Tamarind crab recipe

Created by Luke Nguyen

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Cuisine: Cambodian

Ingredients

2 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

Tamarind sauce
125ml tamarind water
2 tbsp fish sauce
2 tbsp liquid palm sugar or shaved palm sugar (jaggery)

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Preparation

Combine 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.

If you enjoyed this Tamarind crab recipe then browse more Cambodian recipes, stir-fry recipes, seafood recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.

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