Dungeness Crab with Tamarind Sauce
Dungeness Crab with Tamarind Sauce
Savour this quick and easy seafood recipe from Martin Yan's Taste of Vietnam.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 25 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 1 whole Dungeness crab, cleaned
  • ½ teaspoon White pepper
  • 2 teaspoons minced Garlic
  • Tapioca starch for dry-coating
  • Cooking oil for deep-frying
  • Sauce:
  • 1+½ tablespoons Cooking oil
  • 1 Green onion, cut into 2-inch lengths
  • ¼ cup sliced Yellow onion
  • 2 tablespoons chopped Shallots
  • 1 tablespoon minced Garlic
  • 5 tablespoons Tamarind paste
  • ½ cup Water
  • 3 tablespoons prepared Orange sauce
  • 1 tablespoon Fish sauce
  • 2 tablespoons Sugar
  • 2 teaspoons Cornstarch mixed with 4 teaspoons Water
  1. Cut crab into quarters and break claws in two or three places without disturbing the meat. Mix crab with white pepper and garlic; let stand for 15 minutes. Coat crab with tapioca starch, shaking off excess
  2. Heat enough oil in a wok for deep-frying over medium-high heat to 375 degrees F. Carefully add crab and deep-fry until browned, about 3 to 4 minutes. Lift out crab and drain on paper towels
  3. To make sauce: Heat oil in a wok over medium-high heat until hot. Add green onion, onion, shallots and garlic; cook for 1 minute. Add tamarind paste, water, orange sauce, fish sauce and sugar; cook for 1 more minute. Add cornstarch solution and cook, stirring, until sauce boils and thickens
  4. Add crab to sauce and toss until evenly
  1. Note:
  2. To make tamarind paste: Combine tamarind pulp with hot water in a small bowl; set aside until softened, about 15 minutes. Mash well with a spoon; pass tamarind through a strainer into another small clean bowl to separate the pulp from its fibers. The pulp should be the consistency of thick applesauce

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