CRAB WOK TOSSED IN TAMARIND SAUCE

COMPLIMENTARY RECIPE

“Using cooked crab in this recipe keeps the cooking time to a minimum — simply toss with the tamarind, honey and other ingredients to warm through. This dish would be perfect served with a cold beer on a hot day.” – Chef Luke Nguyen

SERVES 4

INGREDIENTS
2 tablespoons vegetable oil
2 garlic cloves, chopped
2 red Asian shallots, thinly sliced
125 ml tamarind water (see recipe below)
2 tablespoons fish sauce
1 tablespoon honey
1 kg cooked king crab, chopped into eight pieces, plus extra crab shell to garnish (optional)
½ red capsicum, julienned
1 spring onion, thinly sliced
lime cheeks, to serve

TO GARNISH (OPTIONAL)
coriander sprigs
mint leaves

METHOD

Heat a wok over high heat. Add the vegetable oil, garlic and shallot and stir-fry for 30 seconds, or until fragrant. Stir in the tamarind water, fish sauce and honey and cook, tossing, for 2 minutes, or until well combined.

Add the crab and cook for 3 minutes, tossing well to coat it in all the ingredients and warm it through.

Add the capsicum and spring onion and toss for another 1 minute. Garnish with coriander, mint, and extra crab shell, if desired. Serve with lime cheeks.

TAMARIND WATER

100g tamarind pulp

Soak the tamarind pulp in 400 ml boiling water for 10 minutes. Break it up a little with a whisk, then leave until cool enough to handle.

Using your hands, work the mixture into a thick paste. Pass the mixture through a sieve, discarding the solids.

The tamarind water can be stored in an airtight container in the refrigerator for up to 2 weeks.