Using cooked crab in this recipe keeps the cooking time to a minimum. Simply toss it with the tamarind, honey and other ingredients to warm through. This recipe would be perfect served with a cold beer on a hot day.






Skill level

Average: 3.1 (8 votes)


  • 2 tbsp vegetable oil
  • 2 garlic cloves, chopped
  • 2 red Asian shallots, finely sliced
  • 125 ml (½ cup) tamarind water
  • 2 tbsp fish sauce
  • 1 tbsp honey
  • 1 kg cooked crab, chopped into 8 pieces, plus extra shell to garnish (optional)
  • ½ red capsicum, julienned
  • 1 spring onion, finely sliced
  • 4 sprigs coriander
  • 8 mint leaves
  • lime cheeks, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat a wok over high heat. Add oil, garlic and shallot and stir-fry for 30 seconds or until fragrant. Add tamarind water, fish sauce, honey and cook for 2 minutes or until ingredients are combined.

Add crab. Toss well to coat and warm. Cook for 3 minutes. Add the capsicum and spring onion and toss for another 1 minutes. Garnish wish coriander and mint, and extra crab shell, if you like. Serve with lime cheeks.