| 1 |
Clean the crabs, take off the tops, rinse thoroughly,
cut in half and break the claws. Heat peanut oil in wok until very
hot, deep-fry crabs for 30 seconds, or until color changes. Set on
paper towels to absorb excess oil. |
| 2 |
Dissolve tamarind pulp in rice wine. In a large pan
or wok, saute garlic in vegetable oil until soft, add crab and
continue cooking for 2-3 minutes on a high heat. Add tamarind
mixture, fish sauce and pepper. Reduce for another 2 minutes, then
add baby leeks. Remove from heat. Place crabs on a plater and pour
tamarind sauce over. Serve with steamed rice. |
| 3 |
Hints: Although this dish is traditionally prepared
in a wok, the use of a deep-fryer might make the cooking easier. You
can also substitute freshly ground black pepper, although white
pepepr is often the preferred ingredient of Vietnamese cooks. |
FOODOFVIETNAM.COM