Crab with Tamarinad Sauce - Vietnamse Recipe
4 whole medium crabs
1/2 cup rice wine
1/4 cup chopped baby leeks or spring onions (white part only), cut in 1-inch pieces
peanut oil for deep-frying
1 tablespoon tamarind pulp
4 cloves garlic, chopped
2 tablespoons vegetable oil
3 tablespoons fish sauce
1 teaspoon crushed white pepper
Clean the crabs, take off the tops, rinse thoroughly, cut in half and break the claws. Heat peanut oil in wok until very hot, deep-fry crabs for 30 seconds, or until color changes. Set on paper towels to absorb excess oil.
Dissolve tamarind pulp in rice wine. In a large pan or wok, saute garlic in vegetable oil until soft, add crab and continue cooking for 2-3 minutes on a high heat. Add tamarind mixture, fish sauce and pepper. Reduce for another 2 minutes, then add baby leeks. Remove from heat. Place crabs on a plater and pour tamarind sauce over. Serve with steamed rice.