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#Vietnamese crab game crack#

Serve with little dipping bowls filled with lime juice, chili salt (or regular salt) and pepper. Remove and discard the kaffir lime leaves. Season with more salt (if necessary) and pepper it should balance the sour taste of the tamarind paste and the sweetness from the palm sugar and shallots. Toss the crab and cook for another 2-3 minutes. Do not over-cook the crab otherwise the meat will be dry! Un-cover and add the remaining basil leaves and the lemon juice. The crab meat should be white and opaque and the liquid should be evaporated as well. Cover and cook for about 8-10 minutes, stirring often. Toss for 30 seconds and add ½ to one cup of water and about 2 tablespoons of basil leaves. As soon as all the liquid is evaporated, add the chili garlic sauce (tướng ớt). Constantly toss the crab to ensure each piece is coated with the sauce. Jiggle the wok to make sure the crab does not stick to the bottom of the wok and is totally coated with oil. 17'x27' The Mat is made with glossy premium paper, 3 dices made hard plastic (0. As soon as the garlic is lightly browned, add the crab pieces. THT Gourd-Crab-Shrimp-Fish Game - Vietnamese BAU Cua Ca Cop- AKA BAU CA Tom CUA Brand: THT 16 ratings 1850 About this item Premium Mat: Approx. Add the shallots and ginger and cook until slightly golden and fragrant. Slightly bruise the basil leaves and coarsely chop them.In the same bowl containing the crab liquid, combine the kaffir lime leaves (if used), 1 teaspoon of ginger, sugar, soy sauce (or fish sauce) and tamarind paste.

Add the garlic powder, salt and 1 teaspoon of pepper. Gather the pieces of crab in a large mixing bowl.

#Vietnamese crab game crack#

Using a cleaver, cut the back-fins in half and slightly crack the claws (see tips).

Gather the liquid, crab "butter" and corals from the inside of the crabs in a bowl. Remove and discard the "lungs" (also known as Devil’s fingers they have a spongy texture) they’re inedible. Lift and separate the back-fin with the rest of the claws by placing a large tablespoon at the bottom of the crab.

Remove and discard the abdominal flaps (the triangle-shaped tail).

Separate the 2 main claws from each crab.

Clean the crabs, brush and rinse thoroughly.2 teaspoons white pepper, freshly ground.2 tablespoons palm sugar (or granulated sugar).3 tablespoons soy sauce (or fish sauce).2 kaffir lime leaves (optional), torn in half.Ingredients for Vietnamese Tamarind Sweet Crab (Cua Rang Me)