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Tamarind Crab    HT  HD Cambodian  40mins


Cambodian Name: Kdam char umpil.


Serves 4   Hot seafood shellfish Hors d’oeuvre  Starter  Appetiser Dairy Free  Eggless  Cambodia  Asia



2 Fresh Crabs

1 heaped teasp Tamarind Paste

1 tbsp Sugar

1 tbsp Fish Sauce

1/2 tbsp Soy Sauce

3 tbsp Cooking Oil

4 Garlic Cloves, crushed

4 Spring Onions, cut into 2.5cm/1-inch lengths

1/4 teasp Black Pepper




1. Separate the claws from the crabs using a twisting motion and crack them with a nut cracker or hammer, without removing the shells completely. This is so the flavours can penetrate into the claws during cooking.


2. Place the bodies of the crabs on their backs then firmly pull the bodies away from the shells (with the legs still attached).


3. Remove and discard the grey stomach sac and gills but retain the reddish roe, then cut the body part into 4 pieces.


4. In a small bowl, mix together the tamarind, sugar, soy sauce and fish sauce. Set a side.


5. Heat the oil in a large frying pan or wok then add the garlic, crab pieces and crab's roe and stir fry for a 5 minutes.


6. Add the tamarind sauce mixture and cook for 3-4 minutes, mixing well.


7. Add the spring onion and black pepper and stir fry for a further 3-4 minutes. Serve immediately.


More Crab Recipes  |  Seafood &  Fish  Recipes  |  More Cambodian Recipes 



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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