How to make sweet and sour fried tamarind crab

fried crab with tamarind
Fried crab with tamarind – a “favorite” dish of seafood lovers. Source: Internet


  • 1 sea crab
  • 200 grams tamarind
  • 5 grams of minced chili
  • 50 grams of minced garlic
  • 50 grams of minced ginger
  • 100 grams of deep-fried flour
  • 50 grams purple onion
  • 100 grams of minced lemongrass
  • 15 grams of cornstarch
  • Spices: sugar, monosodium glutamate, salt, pepper, …
  • Laksa leaves


of the sea roasted me
Tamarind-roasted sea crab contains a lot of nutrients that are good for health. Source: Internet

Step 1: Preliminary processing, marinating crabs

After washing the crab, you use a sharp knife to stab under the crab cover until the crab stops working. Then, using scissors to separate the shell, cut the crab body into 4 servings. Next, add seasoning, pepper, monosodium glutamate, salt, minced purple and minced garlic to the crab to marinate for about 10-15 minutes.

Step 2: Fry the crabs

After the crabs have absorbed the spices, dip the crabs in the deep-fried batter so that the batter adheres evenly to the crab meat, except for the crab legs. Put crabs in a hot oil pan, deep-fry over high heat. Remove the crab and put it on a plate to drain the oil.

Step 3: Cook tamarind sauce

Put the purple onion, lemongrass, garlic and ginger in the pot and saute until fragrant, then pour boiling water with the paprika. My body cooks together. Next, you add monosodium glutamate, sugar, salt, and fish sauce to the above mixture, stirring until the spices are evenly dissolved. Finally, add the cornstarch and water, and continue stirring until the sauce thickens.

Step 4: Roast crab with tamarind sauce

Add the crab to the freshly made sauce, then roast over high heat. While roasting, you can add chili powder or satay if you want it spicy. To let the sauce boil again, turn off the heat and you can take out the plate to use the crab on a plate, garnish with laksa leaves.

How to make fried crab with tamarind

fried crab with tamarind
Roasted copper crab with tamarind has a sweet and sour taste mixed with a little spicy, making anyone “fall in love” from the first time enjoying it. Source: Internet


  • 1 kg crab
  • 50 grams of ripe tamarind
  • 50 grams of cashews
  • 1 minced garlic
  • 100 grams of tapioca flour
  • Spices: sugar, monosodium glutamate, salt, pepper, …


Step 1: Prepare ingredients

After buying field crab, you wash the crab under strong water. Then, soak the crabs in ice cold water for about 10 minutes. Next, peel off the crab cover and wash and drain.

Remove all the bricks on the crab’s shell and put it in a bowl, use your hands to separate the claws from the crab body, then gently knock the shell to break. With the crab body, you break it in half.

Step 2: Marinate crabs

Add pepper, salt, sugar, monosodium glutamate, cooking oil and garlic to the crab, marinate for about 15-20 minutes.

Step 3: Mix tamarind juice

Put the tamarind in hot water to soak for 15 minutes, after the tamarind is soft, crush it, remove the seeds and the tamarind carcass. Next, add sugar, salt, and fish sauce, stir until the spices are dissolved into the tamarind juice.

Step 4: Roast the crabs

Put cooking oil and cashews in a pan, briefly stir and turn off the heat, pour out onto a plate. Next, add cooking oil and garlic and fry until golden brown, then add crab bricks and stir-fry for 3-5 minutes, then turn off the heat. Dissolve tapioca starch in a cup of filtered water, then put the mixture on top of tamarind and crab juice in a pan, roast over medium heat. Wait until the tamarind juice thickens, the crab turns red, then turn off the stove.


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