|
2
2
tablespoons
2
tablespoons
1/2 teaspoon
1/2 teaspoon
1
teaspoon
4
cloves
2
tablespoons
|
Large crabs
Tamarind pulp, mixed with 2 tablespoons warm water
Sugar
Salt
Ground white pepper
Annatto seed oil
Garlic, peeled and finely chopped
Cooking oil, for deep frying
|
Method :
-
Clean crabs. Pull top shells off crabs and
remove feathery lungs. Rinse.
-
Pull off triangular-shaped shell on the
underside and rinse crab again.
-
Twist off claws and crack. Cut crabs in
half.
-
Into a small bowl, add tamarind pulp,
sugar, salt, pepper and annatto seed oil. Set aside.
-
Heat oil in a large wok and deep fry crabs
until they turn red. Removed and discard oil.
-
In the same wok, heat another 2
tablespoons oil and stir fry garlic until fragrant.
-
Add crabs and tamarind mixture and cook
until sauce is thick.
-
Serve with steamed rice.
|