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.
- 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
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.