Vietnamese
Vietnamese - Sauces and Sides
Crab Sauce and Side
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 500g crab claws, cracked
- • 1 tbsp tamarind paste
- • 3 tbsp fish sauce
- • 2 tbsp sugar
- • 1/4 cup warm water
- • 3 cloves garlic, minced
- • 2 bird's eye chilies, minced
- • 2 tbsp vegetable oil
Preparation Steps
1
Phase 1
Crack the crab claws lightly so the sauce can penetrate.
2
Phase 2
Dissolve the tamarind paste in the warm water and strain, then stir in the fish sauce and sugar.
3
Phase 3
Heat the oil in a wok and fry the garlic and chilies until fragrant.
4
Phase 4
Add the crab claws and toss over high heat for 3 minutes.
5
Phase 5
Pour in the tamarind sauce and cook until it turns glossy and clings to the claws.
6
Phase 6
Pile onto a platter and serve with lime wedges.