Preparation

Combine the tamarind sauce ingredients in a mixing bowl with a pinch of sea salt. Mix well, and then set aside.
Add the vegetable oil, garlic, shallots and onion to a hot wok. Stir-fry over a high heat for 30 seconds, or until fragrant.
Add the peppercorns and crab and toss for 7 minutes. Add the tamarind sauce and cook for a further minute, or until the crab pieces are cooked through.
Add the basil and chilli, toss once and serve. Garnish with more basil and chilli, if desired.

Ingredients

  • 2 tbsp vegetable oil
  • 2 garlic cloves, chopped
  • 2 red Asian shallots, finely sliced
  • ½ onion, cut into thick wedges
  • 1 tbsp black or kampot peppercorns
  • 2 medium-sized blue swimmer crabs, cleaned, quartered
  • 1 handful Khmer basil or Thai basil
  • 1 long red chilli, finely sliced
  • Tamarind sauce
  • 125 ml tamarind water
  • 2 tbsp fish sauce
  • 2 tbsp liquid palm sugar or shaved palm sugar (jaggery)