Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

Tamarind Sauce:
  • 1/2 cup tamarind water
  • 2 tablespoons fish sauce
  • 2 tablespoons liquid palm sugar or shaved palm sugar (jaggery)
  • Pinch sea salt
Crab:
  • 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

Directions

For the sauce: Mix together the tamarind water, fish sauce, sugar and sea salt in a bowl.

For the crab: Heat a wok over high heat. Add the oil, garlic, shallots and onions and stir-fry until fragrant, 30 seconds. Add the peppercorns and crabs and toss for 7 minutes. Stir in the tamarind sauce and cook until the crab is cooked through, about 1 minute more. 

Add the basil and chiles, toss once more, and serve garnished with more basil and chiles if desired.

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