...to feed my ongoing addiction. While I really liked Mai Pham's recipe for S&P crab, I tried her recipe for tamarind crab and it didn't cause any sparks. The reading of the recipe seemed a little off, and the result was more brothy and less "sticky" than I was hoping for. Tamarind flavor wasn't as potent as I'd like.
Result is pictured below, along w/ a cheesy plug for the book. Overall, I like this book better than Corinne Trang's "Authentic Vietnamese Cooking" if I had to choose btwn. the two, but both have their merits.
Does anyone have a tamarind crab recipe they like? I'm looking for something along the lines of what I've eaten at Vung Tau in San Jose...a darker, more flavorful sauce that coats the crab and makes for good but messy eating. Something w/ a little soy sauce.
BTW, I'm just starting to work w/ tamarind pulp. What's the most effective way of extracting that pulp and how much should I use in a dish like this? Thanks for enabling my addiction!!