Vietnamese tamarind crab, or “”cua rang me”” crab in tamarind sauce, is a must-try for seafood lovers. The natural
sweetness of the crab and the wonderful tartness of the tamarind combine beautifully to create a true feast of
flavors.This dish looks gorgeous and would look great on a table at a fine restaurant, but it’s also easy enough to enjoy
with family and friends on the weekend.
In short, there is no reason not to try making this exquisite recipe.Vietnam has a long coastline and is blessed with fresh seafood. As a result, the Vietnamese have created numerous
delicious seafood dishes. One of the best examples of this is cua rang me.This delicacy consists of crispy fried crab in a sweet and sour sauce made from tamarind. One bite of this dish and
you will experience a harmony in your mouth that you cannot find in any other dish.It is no wonder that people all over Vietnam love cua rang me so much. It is a dish that often appears at special
occasions and weekend dinners with the family.
A closely related species of rock crab is distributed in Japan under names such as iwagani. Any crab easily
available in Japan (blue crab, chestnut crab, hairy crab, etc.) can be substituted.
Any readily available chili pepper can be substituted. Bird’s eye is a pungent variety, so adjust the amount.
Instructions
Make tamarind water. Soak the tamarind paste in boiling water for 5 minutes and break up the clumps with a
spoon. When cool enough to handle, strain out the tamarind water using a colander.
Make the tamarind sauce. In a bowl, combine the tamarind water, fish sauce and sugar and mix well.
To prepare the crab for steaming, place the crab in the refrigerator for 1 hour to slow it down. Alternatively,
you can tie the shell and legs together with takoyo (octopus thread).
Place the crab in a large pot and add about 1 inch of water. Or if you have a large enough steamer, add a good
amount of water and heat. Cover and steam for 8-10 minutes. Remove crabs from pan with tongs and rinse under
cold water to remove dirt.
Place the wok over high heat, add the oil, garlic, scallions, and shallots, and stir-fry over medium heat for 1
minute.
Reduce heat to medium, add black pepper and crab and stir-fry for 2 minutes.
Pour the tamarind sauce over the crab and cook for another 3 minutes.
Add about 2 tbsp basil leaves and chili and cook for 2 minutes.
Remove the crab and transfer to a serving dish.
Simmer the sauce over high heat for 10 minutes to thicken.
Pour the sauce over the crab, garnish with additional basil, chilies and cilantro and serve immediately.
