King crab legs with tamarind sauce (Cua hoàng đế xào me) Recipe

tamarind paste

🥗Healthier: date paste

💰Cheaper: ketchup + vinegar

Date paste offers a similar sweetness with less acidity.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a soy sauce alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can provide a similar richness.

Fill a large pot with water and bring to a boil.

Add king crab legs to the boiling water and steam for 5-7 minutes until heated through.

In a saucepan, combine tamarind paste, brown sugar, soy sauce, garlic, ginger, lime juice, and chili flakes.

Heat the saucepan over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 5 minutes.

Remove the saucepan from heat and stir in butter and sesame oil until melted and combined.

Season the sauce with salt and black pepper to taste.

Remove the crab legs from the pot and drain.

Arrange the crab legs on a serving platter and drizzle with the tamarind sauce.

Garnish with chopped green onions and cilantro before serving.

Serve with lime wedges on the side.

Cooking Techniques

Spice Level:

Allergens