Vietnam Cuisine:

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The Westerners, especially those in land-locked countries, usually appreciate the dish as soon as they firstly experience it.
At parties, a plate of bright red Cua rang muoi is usually acted as aperitif. Customers suddenly feel sweet-smelling of spices and delicious buttery flavor of crab at the same time. Highly qualified chefs in Vung Tau coastal area usually select brackish water crabs with much meat and liver-pancreas. A delicious crab dish also depends on the soup, added to frying crabs in pans, including star aniseed, cinnamon, cardamom.
The connoisseurs immediately experience the dish as it is still very hot, mixed with some lemon drops.

Recipes: Crabs in Garlic and Pepper Salt Recipe (Cua Rang Muoi)
Ingredients :Serves 4

2: Crabs, about 1.5 kg
3 tablespoons: Cooking oil, for deep frying
1 tablespoon: Garlic, finely chopped
1/2 teaspoon: Annatto seed oil
1 teaspoon: Spring onion (scallion), finely chopped
125 ml: Chicken stock or water
1/2 teaspoon: Salt
1 teaspoon: Sugar
1/2 teaspoon: Ground white pepper

Method:

Clean crabs. Pull top shells off crabs and remove feathery lungs. Rinse.
Pull off triangular-shaped shell on the underside and rinse crab again.
Twist off claws and crack. Cut crabs in half.
Heat oil in a wok and deep fry crabs over high heat for 10 minutes.
Remove and drain well.
Leaving 1 tablespoon oil in the wok, stir fry garlic until fragrant then return crabs to wok and stir fry for about 5 minutes.
Add remaining ingredients and stir fry for a few more minutes until crabs are well-coated in sauce.
Remove from heat and serve.

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