Vietnamese Crab Recipe

Ingredients

• 2 live mud crabs (about 1.5 to 2 pounds each), cleaned and cut into quarters
• Alternatively, fresh blue crabs can be used if mud crabs are unavailable
• 5 cloves garlic, finely minced
• 3 shallots, thinly sliced
• 2 stalks lemongrass, white part only, bruised and chopped
• 3 red bird’s eye chilies, finely chopped (adjust to taste)
• 1-inch piece ginger, julienned
• A handful of fresh cilantro leaves for garnish
• 2 green onions, chopped
• Fish sauce, 3 tablespoons
• Soy sauce, 1 tablespoon
• Tamarind paste, 1 tablespoon
• Palm sugar, 2 teaspoons
• Lime juice, 1 tablespoon
• 1 teaspoon black pepper, freshly ground
• 1/2 teaspoon crushed red pepper flakes (optional for extra heat)
• Salt, to taste (usually minimal due to fish sauce)