Shrimp
On Crab Legs
(Cang Cua Boc Tom)
Serving
Size : 10
Ingredients
-
10
Crab legs or several hard -shell crabs Shrimp paste, prepared as -for Shrimp on
Sugar Cane
-
1/4
c Vegetable oil
NUOC
CHAM
-
1
Clove garlic
-
1/2
Fresh hot red chili pepper -or 2 dried
-
2
ts Heaping, granulated sugar
-
1/8
Fresh lime
-
2
tb Fish sauce (nuoc mam)
-
2
1/2 tb Water, more if necessary
Directions
Here we
have a party dish that will bring out "oohs" and "ahs" from
your guests on sight - and a repeat performance on taste.
Crab
claws, alone, are sometimes available in fish stores. If they aren't, boil several
hard shell crabs and use the claws; you can use the bodies in many other
dishes.
The
crab claws in fish stores are already partially peeled and serve not only as a
handle but are edible as well. If you prepare your own claws, peel the upper
section around which you mold the shrimp paste.
-
Boil
the crab legs or crabs for about 10 minutes, then drain and cool; remove the
claws from the crabs, if using, and reserve the bodies for another purpose.
-
Have
the shrimp paste ready; preheat the oven to 350F.
-
Pour
the oil into a bowl.
-
Dip
your fingers into the oil and pick up 2 tablespoons of the shrimp paste.
-
Mold
it into an oval around and halfway down the crab claw, covering the part of the
claw where it was attached to the body; this will leave a claw tip extended to
serve as a handle.
-
Place
the claws on a baking sheet and bake in the preheated oven for 30 minutes.
-
Serve
with Nuoc Cham and watercress.
NOTE:
In Vietnam, this dish is always barbecued over charcoal. If you wish to prepare
it this way, cook for 10 minutes on each side.
NUOC
CHAM Directions:
This
exciting sauce is almost always served at Vietnamese meals, just a Westerners
serve salt and pepper. It's base is nuoc mam (bottled fish sauce). Freshly
prepared, it is a constant delight, and so addictive to Western palettes that
it will appear with meals other than Vietnamese. To best appreciate the results
of its superb blending qualities at the table, use it sparingly at first,
gradually adding more until the result is just right for your palate.
-
Peel
the garlic. Split the chili pepper down the center and remove the seeds and
membrane.
-
Cut
into pieces and put into a mortar, together with the garlic and sugar.
-
Pound
into a paste.
-
Squeeze
the lime juice into the paste, then with a small knife remove the pulp from the
lime section and add it as well.
-
Mash
this mixture and add the fish sauce and water.
NOTE:
If you find this a trifle strong at first, dilute it with an additional 1/2
tablespoon of water.
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