Vietnamese Chili Crab with Lemon Grass Recipe
Serves/Makes: 4
Ingredients:
- 3 pounds crabs
- 1 teaspoon oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 stalk lemon grass, finely sliced
- 4 chili peppers, sliced
- 2 tablespoons Nuoc Cham sauce
- 2 tablespoons lime juice
- 1/2 cup water
- 4 green onions (scallions), cut into 1 inch pieces
- 4 ounces bean sprouts
- Deep fried shallots for garnishing
- Clean the crab well. Heat oil in a large saucepan.
- Stir fry garlic, onion, lemon grass and chili pepper over high heat for a few minutes.
- Pour Nuoc Cham sauce, lime juice and water into the pan, bring to boil.
- Carefully place crabs in saucepan. Cover with a tight-fitting lid. Cook over a medium high heat for 10-15 minutes, or until the crabs are cooked.
- Place crabs on a serving platter. Add green onions (scallions) to the pan, reduce cooking liquid to about 50 ml, and pour this over the crab.
- Arrange bean sprouts over the hot crab, sprinkle liberally with deep fried shallots.
- Serve the Vietnamese Chili Crab with Lemon Grass with extra lime juice and Nuoc Cham sauce.
Tip:
This recipe for Vietnamese Chili Crab with Lemon Grass serves/makes: 4
Main Ingredient: Crab
Preparation Method: Poached/Simmered
Cuisine: Vietnamese
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