Recipe courtesy of Luke Nguyen
Episode: St. Malo
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Wok-Tossed Crab in Tamarind Sauce
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons vegetable oil
  • 2 garlic cloves, chopped
  • 2 red Asian shallots, finely sliced
  • 1/2 cup tamarind water
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon honey
  • 2 1/4 pounds cooked crab, each crab chopped into 8 pieces
  • 1/2 red pepper, cut into 1/8-inch julienne matchsticks
  • 1 scallion, finely sliced
  • 8 fresh mint leaves
  • 4 fresh coriander sprigs

Directions

Special equipment: a wok

Heat a wok over high heat, then add the vegetable oil, garlic and shallots. Stir-fry until fragrant, about 30 seconds. Add the tamarind water, fish sauce, honey and crabs, then toss well to coat and warm the crabs; cook for a few more minutes.

Add the red peppers and scallions and toss 1 more minute. Transfer to a serving plate and garnish with the mint leaves and coriander sprigs.

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