Tamarind Crab Recipes

CRAB WITH TAMARIND AND CHILI (CUA RANG ME)

Steps:

• 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.

SPICED CRAB CAKES WITH TAMARIND MAYONNAISE

Steps:

• Preheat the oven to 325 degrees F.
• Heat 2 tablespoons of the oil in a nonstick pan and fry the onion for about 4 minutes, or until the onions are soft. Add the ginger and garlic, and cook for another 40 seconds. Stir in the coriander, red chile powder, garam masala, and salt, to taste, and cook for another 20 seconds then take the pan off the heat. Place the mixture into a large bowl.
• Add the lemon juice, fresh cilantro, crab, egg, and mayonnaise to the onion mixture in the bowl. Stir the ingredients well and add the bread crumbs. Divide the mixture into 8 equal portions and form each into a circular shape.
• Heat 1 tablespoon of oil in a nonstick pan and cook the crab cakes in batches over a low, moderate heat for about 2 minutes on each side, or until the crab cakes are golden brown, adding more oil as needed.
• Place the cooked crab cakes on a baking sheet and place them into the oven to stay warm while you cook the others.
• For the tamarind mayonnaise: Place the mayonnaise, milk, tamarind paste, black pepper, salt, to taste, and cilantro into a bowl and whisk together. Adjust the seasonings, to taste.
• To serve the crab cakes, take the warm crab cakes out of the oven, and put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side.