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Spicy Crab

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1 clove garlic, chopped
2 shallots or the white parts of 3-4 spring onions, chopped
1 teaspoon chopped fresh root ginger 1 tablespoon chopped lemon grass
2-3 tablespoons vegetable oil
1 teaspoon chilli sauce
1 tablespoon sugar
3-4 tablespoons coconut milk
About 450 ml (16 fl oz/2 cups) chicken stock
3 tablespoons fish sauce
2 tablespoons lime juice or vinegar
Meat from 1 large or 2 medium cooked crabs, cut into small pieces
Salt and freshly ground black pepper
Coriander sprigs, to garnish


Serves: 4


Using a pestle and mortar, pound the garlic, shallots or spring onions, ginger, and lemon grass to a fine paste. Heat oil in clay pot or flameproof casserole, add the garlic mixture, chilli sauce and sugar and stir-fry for about 1 minute. Add the coconut milk, stock, fish sauce and lime juice or vinegar and bring to the boil.

Add the crab pieces and season with salt and pepper. Blend well and cook for 3-4 minutes, stirring constantly, then serve hot, garnished with coriander sprigs.

Note:- Uncooked crabs can be used for this dish, but increase the cooking time by about 8-10 minutes.

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