Ingredients

• 1/2 cup tamarind water
• 2 tablespoons fish sauce
• 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

Instructions

1. For the sauce: Mix together the tamarind water, fish sauce, sugar and sea salt in a bowl.
2. 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.
3. Add the basil and chiles, toss once more, and serve garnished with more basil and chiles if desired.