1small onion, halved lengthwise and cut into thin wedges
1fresh small red chili, finely chopped
¼cupsaw tooth herb, finely chopped(10-15 g)
¼cuprice paddy herb, finely chopped(10-15 g)
Steamed rice, to serve
To prepare the mud crab, scrub the outside with a brush under cold running water. Place the crab on its back on a chopping board, then lift up the flap/tail. Pull this away from the crab's body, then turn the crab over and pull out the long grey 'dead man's fingers.' Carefully scrape out the green-brown matter surrounding the liver (also called the 'mustard') and set aside; leave the liver in place but remove any other innards.
Cut the crab in half lengthwise through the head, then remove the claws and legs and cut the body into two pieces.
Using the flat side of a cleaver or a large heavy-bladed knife, gently crack the crab claws and legs so they cook more evenly and are easier to eat. Rinse them under cold running water.
Heat the oil in a wok over high heat. Working in batches, fry the crab pieces for 2-3 minutes, then remove and drain on paper towels.
Mix together the reserved 'mustard,' egg, tamarind juice, oyster sauce, sesame oil and sugar and set aside.
Heat 1 tablespoon of oil over high heat in a clean wok, then add the chopped garlic and cook for 15-20 seconds. Add the onion and chili and cook for 1-2 minutes or until the onion is translucent.
Add the tamarind and egg mixture to the wok, then bring to a boil and simmer until slightly reduced and sticky. Add the crab pieces and herbs and toss for 5 minutes to coat with the sauce and heat through. Serve with steamed rice.
You can use any type of crab: live mud crab (as pictured above), Dungeness crab, rock crab or blue crab.
Crab with Tamarind and Chili (Cua Xào Me) Recipe
Amount Per Serving (4 people)
Calories 484Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 1g5%
Total Carbohydrates 15g5%
* Percent Daily Values are based on a 2000 calorie diet.