Wok-Tossed Crab in Tamarind Sauce

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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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


Special equipment:
a wok
  1. 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.
  2. 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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