Tamarind Crab

This is a family recipe that has been passed on from my aunt in Vietnam. The perfect addition to any BBQ... it is a sweet and sour crab with a hint of smokiness. Ahhh... perfect with a tall bottle of beer or a nice white wine, possibly Gerwertzimmener "probably butchered that wine name." I like mine a little more tart than my mom.

Tamarind Crab
Crab Prep

2 Large Crab (I prefer, "Dungeoness or Large Blue"
1 Box Cornstarch
1 Bottle of Oil (For Frying the Crab)

Tamarind Sauce

1/2 package Tamarind Puree
1 head of Garlic (Rough chop)
4 Tbsp Osyter Sauce
1/4 Cup Sugar
1/2 Cup Cornstarch Slurry (A Mixture of Cornstarch to hot water, 1 part Cornstarch to 3 parts water)
1 Bunch Cilantro

Frying the Crab
1. If you purchased the crab fresh, slaughter it, and clean the crab by removing the sharp parts of the leg and removing the gills of the crab.
2. Coat each piece lightly with cornstarch.
3. You will be cooking and blanching the crab in oil. I recommend that you cook the crab in oil about 350 degrees for about 2-4 minutes. You really don't want to over cook your crab, otherwise the moisture in the meat will cause the crab meat to explode and stick to the shell.
4. After frying the crab remove it a paper towel lined bowl to drain off the excess oil.
5. Now you have a decision to make, are you going to deep fry the garlic to get a crispy garlic flavor or will you simply cook the raw garlic in the sauce. Mind you if you deep fry the garlic it will taste more authentic, but it's going to add calories.

Making the Sauce
1. Take your block of tamarind puree and dilute/rehydrate in a water bath. Then Strain through a sieve to remove the seeds and fibers. Add the sugar and stir until sugar is diluted.
2. In a hot pan, quickly saute your garlic in a little oil, do not add too much color. Add your tamarind solution, and toss in your osyter sauce.
3. Try out the flavor of the sauce, now is the time to adjust the sweetness to what you like.
4. Bring your sauce to a boil and mix in your cornstarch slurry to thicken it, remember a little slurry goes a long way. So really consider how thick you want your sauce.
4. Add your crab pieces and toss until it is coated.
5. Now add your fresh cilantro and serve to you awaiting companions.

Hopefully this recipe brings you as much joy as it has me. Of course if you run into any problems feel free to leave a comment. But otherwise enjoy it.