2 tablespoons liquid palm sugar or shaved palm sugar (jaggery)
Pinch sea salt
2 tablespoons vegetable oil
2 cloves garlic, chopped
2 red Asian shallots, finely sliced
1/2 onion, cut into thick wedges
1 tablespoon black or Kampot peppercorns
2 medium blue swimmer crabs, cleaned and quartered
1 handful fresh Khmer basil or Thai basil, plus more for garnish, optional
1 long red chile, finely sliced, plus more for garnish, optional
Steps:
For the sauce: Mix together the tamarind water, fish sauce, sugar and sea salt in a bowl.
For the crab: Heat a wok over high heat. Add the oil, garlic, shallots and onions and stir-fry until fragrant, 30 seconds. Add the peppercorns and crabs and toss for 7 minutes. Stir in the tamarind sauce and cook until the crab is cooked through, about 1 minute more.
Add the basil and chiles, toss once more, and serve garnished with more basil and chiles if desired.
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