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Crab With Tamarind Sauce Recipe

Cua Rang Me Recipe (Vietnamese Tamarind Crab)

Cua rang me, or crab with tamarind sauce in English, is a Vietnamese delicacy that captures all the best aspects of this cuisine. Follow this recipe to create the most flavorful dish you've ever tried!
5 from 2 votes
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Course: Main Course
Cuisine: Vietnamese
Keyword: Cua Rang Me, Vietnamese Crab with Tamarind Sauce, Vietnamese Tamarind Crab
Level of Difficulty: Easy
Dietary Preference: Dairy-Free, Gluten-free
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 1 servings
Calories: 2260kcal

Equipment

  • Knife
  • Chopping Board
  • Pan
  • Scissors
  • Wooden Spoon
  • Tongs

Ingredients

Main Ingredients:

  • 1.1 pounds of live whole crab
  • 0.11 pounds of laksa leaves
  • 0.15 pounds of peanuts
  • 0.25 pounds of crispy flour (bot chien gion)
  • 3.4 fluid ounces of water
  • 3 teaspoons tapioca flour
  • 0.18 pounds of garlic
  • 0.18 pounds shallots
  • 0.7 ounces of ginger
  • 4 lemongrass stalks
  • 1 teaspoon brown sugar
  • 1 teaspoon pepper
  • 1 teaspoon red pepper powder
  • 1 teaspoon soup powder
  • Vegetable oil

For the sauce:

  • 0.22 pounds of sour tamarind
  • 5 fluid ounces of warm water
  • 2.4 fluid ounces of fish sauce
  • 0.22 pounds of brown sugar
  • 2 teaspoons oyster sauce
  • 2 teaspoons chili sauce
US Customary - Metric

Instructions 

  • Clean the crab and chop it into smaller pieces. Season them with soup powder, brown sugar, and red pepper powder. Mix well and let the crab sit for 15 minutes.
    Chop The Crab
  • Mince lemongrass, garlic, and shallots. Next, finely chop the laksa leaves and thinly slice the ginger.
    Mince Lemongrass Garlic And Shallots
  • Soak the sour tamarind in warm water, and press them with a spoon to release the flavor. Whisk the tapioca flour in cool water.
    Sour Tamarind In Warm Water
  • Heat a pan on the stovetop and roast the peanuts for 5 minutes or until golden brown. Wait for them to cool and remove the skin.
    Roast The Peanut
  • Add some oil to the pan. Roll the crab meat through the crispy flour. Once the oil is heated, fry the crab for about 5 minutes until all sides are cooked. Set aside.
    Fry The Crab
  • Add a little oil to a clean, heated pan and fry the minced lemongrass until fragrant. Add the shallots, garlic, and ginger to the pan and stir for 2 to 3 minutes.
    When the herbs and spices turn aromatic, add the tamarind water. Stir and season the mixture with oyster sauce, chili sauce, fish sauce, and brown sugar.
    Add The Tamarind Water
  • Put the fried crab in the pan and stir for 2 to 3 minutes. Add the chopped laksa leaves and continue stirring for another 5 minutes.
    Lastly, pour in the tapioca flour-water mixture and stir until the sauce is slightly thickened.
    Cook The Crab With Tamarind Sauce
  • Enjoy while the dish is hot.
    Arrange The Crab Pieces

Video

Notes

  • The total time is based on 1 serving.
  • Rock crab, Dungeness crab, blue crab, and Vietnamese mud crab are some of the best kinds of crab for this dish.
  • Tamarind paste and powder are acceptable alternatives for fresh tamarind.
  • It's very important to buy live crab because eating improperly stored dead crab can make you sick.
  • Try asking the store's staff to clean and prepare the crab for you.
  • Serve this dish with steamed rice, banh mi, banh da, and a cold beer.
  • You can store the leftovers in the fridge for up to 2 days.

Nutrition

Calories: 2260kcal | Carbohydrates: 326g | Protein: 136g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 16g | Cholesterol: 210mg | Sodium: 10291mg | Potassium: 3420mg | Fiber: 21g | Sugar: 154g | Vitamin A: 1081IU | Vitamin C: 75mg | Calcium: 646mg | Iron: 19mg