2 tablespoons vegetable oil
1 clove garlic, finely diced
1 3/4 ounces dried shrimp, soaked in water for 1 hour, then drained
1 pink pomelo or 2 small pink pomelos
7 ounces mud crab meat
5 fresh mint leaves, sliced
5 fresh perilla leaves, sliced
5 fresh Vietnamese mint leaves, sliced
5 fresh Asian basil leaves, sliced
1 tablespoon fried red Asian shallot* (See Cook's Note)
1/2 tablespoon fried garlic chip
3 tablespoons Dipping Fish Sauce, recipe follows
1 chile, sliced, for garnish
Roasted peanuts, for garnish
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons sugar
4 ounces or 1/2 cup water
2 cloves garlic
1 chile, chopped
2 tablespoons fresh lime juice
*Can be found at specialty Asian markets. Pomelo can be substituted with grapefruit. Mud crab can be substituted with blue swimmer or spanner crab.
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