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Vietnam
Crab Wok-tossed in Tamarind Sauce

   

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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.

 



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

Recipe of: Seafood Consulted: 3029 times
 

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