Tamarind Crab Recipes

CRAB WITH TAMARIND AND CHILI (CUA RANG ME)

Crab with Tamarind and Chili (Cua Rang Me) image

Crab with tamarind and chili or Cua Rang Me is a coastal Vietnamese recipe. Easy recipe with step-by-step photo guide how to prepare live crab.

Provided by Rasa Malaysia

Time 35m

Number Of Ingredients 13

Ingredients

4 lbs. (2 kg) fresh crabs, about 3 pcs, placed in freezer for 30 minutes
Oil, for frying
1 egg
1 tablespoon tamarind juice
2 tablespoons oyster sauce
1 tablespoon sesame oil
2 tablespoons sugar
1 clove garlic, finely chopped
1 small onion, halved lengthwise and cut into thin wedges
1 fresh small red chili, finely chopped
¼ cup (10-15 g) saw tooth herb, finely chopped
¼ cup (10-15 g) rice paddy herb, finely chopped
Steamed rice, to serve

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.

Nutrition Facts : Calories 484 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 308 milligrams cholesterol, Fat 9 grams fat, Protein 81 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 1604 grams sodium, Sugar 8 grams sugar, UnsaturatedFat 0 grams unsaturated fat

SPICED CRAB CAKES WITH TAMARIND MAYONNAISE

Spiced Crab Cakes with Tamarind Mayonnaise image

The peppery tamarind mayonnaise complements the crab cakes wonderfully and a lightly dressed salad helps to make it a lovely lunch.

Provided by Food Network

Time 42m

Yield 4 servings

Number Of Ingredients 21

Ingredients

4 tablespoons vegetable oil
1 small onion, finely chopped
1 Thumb-size piece fresh ginger, peeled, and finely chopped
2 small cloves garlic, finely chopped
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red chile powder
1 teaspoon garam masala
Kosher salt
2 tablespoon fresh lemon juice
1 ounce fresh cilantro leaves and stalks, chopped
14-ounces prepared crab meat
1 large free-range egg
2 1/2 tablespoons mayonnaise
9 to 10 pieces of thick bread, made into crumbs in a food processor
3 ounces prepared mayonnaise
2 ounces or 1/4 cup milk
1 tablespoon tamarind paste,* or to taste
1/4 teaspoon freshly ground black pepper
Kosher salt
Handful fresh cilantro leaves and stalks, chopped
Lightly dressed fresh salad leaves, to serve

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.

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