Wash the crab, remove the shell, use chopsticks to gently poke the brick in the crab shell to separate it into a small bowl. You can leave the crab whole, but if you want the crab to soak up the seasoning, it’s best to cut the crab in half, or make four, depending on each person’s preference.
The crab claws are inherently very hard, so it is recommended to use a knife or pestle to slightly crush them so that the spices are evenly absorbed into the meat in the claws as well as to avoid explosion when frying.
Take the pre-prepared crab part and put it in a large bowl, add a little seasoning and pepper to sprinkle evenly over the crab, gently stir to let the crab absorb the spices, marinate the crab in the bowl for about 30 minutes.
After the marinated crab has absorbed the spices, you put the pan on the stove, add oil to fry the crab. The crabs need to be fried until golden brown so that they are neither too white nor burnt, then take the crabs out into a basket to drain the fat.
This is the most important step in the process of making Tamarind Crab, delicious tamarind sauce or not will determine the deliciousness of the dish, so you need to pay more attention.
First, put the tamarind in hot water, beat it with a spoon, remove all the seeds, use a filter, filter about 3/4 bowl.
Add 2 tablespoons of cooking oil, pour in the garlic and fry, when the garlic is light yellow and fragrant, add the onion, tamarind juice with sugar and 2 teaspoons of seasoning seeds. Boil the above mixture until the tamarind water boils, then add a little chili (the amount of chili is more or less depending on the spicy taste of each person).
Tapioca starch dissolves with a little water, pour it slowly into the sauce to create a consistency, pour one hand, stir well so that the dough does not clump.
Taste the seasoning again, when you see that the sour, spicy, salty and sweet flavors are in harmony, put the crab in the shock, simmer for 5-7 minutes.
Crab bricks: Add a little oil to fry the garlic, pour in crab bricks, season with a little seasoning.
After the fried crab with tamarind has been completed to decorate the dish, use the lettuce to fold down, sliced cucumbers arranged around the edge of the plate. Arrange the crabs into a whole shape, face down, sprinkle crab bricks on top and sprinkle a little more cilantro or coriander.