cookware
- heat-friendly bowl
- whisk
- wok
1 | If you need to process and crack the crab, start by pulling the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside. |
2 | In a heat-friendly bowl, whisk the tamarind paste with the hot water. Pull out any additional seeds or seed fragments from the tamarind if needed. |
3 | Add the sambal, oyster sauce, tomato paste, soy sauce, and rice vinegar to the tamarind paste mixture. Whisk and reserve. |
4 | Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, curry powder, kaffir lime leaf, and garlic and cook for 1 minute to bloom the aromatics. |
5 | Add the chili sauce mix to the wok then add the crab and lemon juice. Decrease the heat to medium and stir-fry for about 5 minutes, tossing well so that the crab absorbs the sauce. |
6 | Garnish with chopped cilantro. |