Vietnamese Recipes & Cuisines (Seafood)

Crabs with Tamarind Sauce Recipe

(Cua Rang Me)

When deep frying the crabs, ensure that the oil is very hot. The crab meat will then be firm and tasty.

Ingredients : Serves 4


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



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.

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