Tamarind Crab by Chau Tuyen
1 Fresh dungeon crab
2 Tbsp Tamarind Liquid Paste
1 tsp Chicken Powder
1 tsp Garlic Powder
1 tsp Granulated Sugar
2 tsp Corn Starch mixed with cool water separately in a small bowl
1 tsp Black Pepper
2 Sprigs of Chopped Scallions
2 Cloves of Chopped Garlic
Dash of White Wine
3 tsp Extra Virgin Olive Oil
Pull the shell of the crabs and save all the inner fat or "gach cua" in a bowl.
Quarter up crabs and clean well.
In the "gach cua" bowl, add tamarind liquid paste, chicken powder for flavor, garlic powder, black pepper, and corn starch mixture.
Lightly stir fry with olive oil and set aside.
Add chopped garlic in a hot pan, add the quartered crabs and a teaspoon of chicken powder to taste. Lightly stir fry on medium heat.
Add a dash of white wine, cover the pan for 7 minutes until the crab is cooked evenly.
Add the stir fried onions, turn up the heat to high, add the mixture of "gach cua" and corn starch, stir well until the sauce thickens.
Serve on plate with desired garnishing!!! Bon appetit!!! 😋😍👍🏻