3lbs Blue Crab
1 Cup of Water
2TBSP Fish Sauce
2 TBSP Tamarind Concentrate
1/3 cup Sugar
1/2 tsp Roasted White Pepper Salt
4 Green Onions Halved (Green Part Only)
4 Garlic Cloves (Minced)
1 TBSP Sesame Oil
1 Cup Potato Starch
5 Thai Chili Peppers (Chopped)
1/2 cup Cilantro (Chopped)
Vegetable Oil For Frying
Submerge the live crabs into a large bucket of ice water for a few minutes to stun them. Remove the crabs from the water and use a knife stabbing the center underside to kill instantly. Clean crabs with a brush.
Lightly coat the crabs with potato starch and deep fry in a pot of oil 2-3 minutes. Remove and drain on a frying rack.
In a wok or stir fry pan heat 2 TBSP of oil and fry the garlic.
Add water, tamarind sauce, fish sauce, sugar, white pepper salt, sesame oil, and thai chili peppers. Stir until the sauce combines.
Add deep fried crabs and green onions. Toss and mix well.
Garnish with cilantro
How to properly eat a blue crab
1. Peel off all the legs, save the big claws
2. Turn the crab over with the belly side facing up and discard the triangular flap on its underside
3. Stick your thumb under the back side of the shell (the space where you just pulled off the flap) and gently pull the shell from the rest of its body
4.Remove the gills/lungs
5.Use your thumb to scoop out the mustard and suck up the delicacy
6.Seperate the body into two halves by pushing down on the center to the inside
7.Now its time to enjoy the crab legs and claws!
