1/2 cup tamarind water
2 tablespoons fish sauce
2 tablespoons liquid palm sugar or shaved palm sugar (jaggery)
Pinch sea salt
2 tablespoons vegetable oil
2 cloves garlic, chopped
2 red Asian shallots, finely sliced
1/2 onion, cut into thick wedges
1 tablespoon black or Kampot peppercorns
2 medium blue swimmer crabs, cleaned and quartered
1 handful fresh Khmer basil or Thai basil, plus more for garnish, optional
1 long red chile, finely sliced, plus more for garnish, optional
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