How to make super delicious stir-fried crab claws with tamarind at home

How to prepare Fried Crab Claws with Tamarind

• 1

  Prepare the crab claws

  After buying the crab claws, wash them thoroughly with water several times and let them drain. Next, bring a pot of water to a boil, add 4 slices of ginger, alcohol, and the crab claws, and blanch for about 5 minutes to clean the crab claws and reduce the fishy smell.

  Tip for cleaning crab claws, no fishy smell:

  • You can use salt to scrub directly on the crab claws and then rinse several times with water, and let them drain.
  • Using the mixture of alcohol and ginger mentioned above to clean the crabs is also very effective.

  

  
• 2

  Prepare other ingredients

  Peel the garlic, crush it, and then finely chop it. Wash the chili, remove the stems, and cut into small slices.

  Wash the lemongrass, let it drain, and then cut into pieces about 2 fingers long.

  

  
• 3

  Make tamarind sauce

  Prepare 1/2 cup of tamarind juice, add 2 tablespoons of soy sauce, 2 tablespoons of fish sauce, 3 tablespoons of sugar, 1 teaspoon of salt, 1/2 teaspoon of seasoning powder, stir well for the ingredients to combine.

  

  

  
• 4

  Boil the crab claws

  Put a pot of water on the stove, turn on high heat to boil the water quickly. Once the water boils, add lemongrass and the remaining 4 slices of ginger along with the crab claws, boil for about 10 minutes.

  When the water starts boiling again, scoop the crab claws out and let them drain.

  

  
• 5

  Stir-fry the crab claws

  Place a pan on the stove, turn on high heat, then add 2 tablespoons of cooking oil. When the oil is hot, add garlic to sauté until fragrant. Next, add chili and crab claws, stir evenly for about 5 minutes.

  Then, add the sauce mixture, continue to stir for another 10 minutes to let the crab absorb the seasoning, finally turn off the stove and serve the crab claws on a plate, garnishing on top with a bit of Vietnamese coriander. The dish is now complete.

  Tip: To let the crab claws absorb more flavor, you can use a hammer or a light mallet to create cracks for the tamarind sauce to seep into the crab meat.

  

  

  

  
• 6

  Final Product

  Roasted crab with tamarind when completed has an appealing color, and an enticing aroma. The sauce is sweet and sour, the crab is tender, meaty and well-seasoned, combined with Vietnamese coriander creating an irresistible dish.