Crab wok-tossed in tamarind sauce

Crab wok-tossed in tamarind sauce

Wok de crabes, sauce tamarin

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

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

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
2 garlic cloves, chopped
2 red asian shallots, thinly sliced
125ml Tamarind water
2 tablespoons fish sauce
1 tablespoon honey
1kg cooked king crab, chopped into eight pieces, plus extra crab shell to garnish (optional)
1/2 red capsicum, julienned
1 spring onion, thinly sliced
lime cheeks, to serve

To garnish (optional)

Quantity Ingredient
coriander sprigs
mint leaves

Method

  1. Heat a wok over high heat. Add the vegetable oil, garlic and shallot and stir-fry for 30 seconds, or until fragrant. Stir in the tamarind water, fish sauce and honey and cook, tossing, for 2 minutes, or until well combined.
  2. Add the crab and cook for 3 minutes, tossing well to coat it in all the ingredients and warm it through.
  3. Add the capsicum and spring onion and toss for another 1 minute. Garnish with coriander, mint, and extra crab shell, if desired. Serve with lime cheeks.
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