RECIPES OF VIETNAM

Cang Cua Boc Tom (Shrimp on Crab Legs)

Ingredients :

10

1/4 cup

Crab legs (or several hard shell crabs)
Vegetable oil

Shrimp paste

To prepare Nuoc Cham

1 clove

1/2

2 tsp (heap)

1/8

2 tbsp

2 1/2 tbsp

Garlic

Fresh (or 2 dried) hot red chili pepper

Granulated sugar

Fresh lime

Fish sauce (nuoc mam)

Water (more if necessary)

1. Boil the crab legs or crabs for about 10 minutes, then drain and cool, remove the claws from the crabs, if using, and reserve the bodies for another purpose

2. Have the shrimp paste ready; preheat the oven to 350 degrees F

3. Pour the oil into a bowl and dip your fingers into the oil and pick up 2 tablespoons of the shrimp paste

4. Mold it into an oval around and halfway down the crab claw, covering the part of the claw where it was attached to the body (This will leave a claw tip extended to serve as a handle)

5. Place the claws on a baking sheet and bake in the preheated oven for 30 minutes

6. Serve with Nuoc Cham and watercress

7. To prepare Nuoc Cham: Peel the garlic and split the chili pepper down the center and remove the seeds and membrane

8. Cut into pieces and put into a mortar, together with the garlic and sugar and pound into a paste

9. Squeeze the lime juice into the paste, then with a small knife remove the pulp from the lime section and add it as well

10. Mash this mixture and add the fish sauce and water