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Shrimp On Crab Legs (cang Cua Boc Tom)

A thai recipe for Shrimp On Crab Legs (cang Cua Boc Tom), made with Vegetable Oil Nuoc Cham, Garlic, Fresh Hot Red Chili Pepper Or Dried, Heaping Granulated Sugar, and Fresh Lime. Serves 10. Keep it handy for the next time you cook it.

Ingredients

• 1/4 cup
• 1 clove
• 1/2
• 2 tsp
• 1/8
• 2 tbsp
• 2 1/2 tbsp

Method (preview)

1. 1

   Crab claws, alone, are sometimes available in fish stores.

2. 2

   If they aren't, boil several hard shell crabs and use the claws; you can use the bodies in many other dishes.

3. 3

   The crab claws in fish stores are already partially peeled and serve not only as a handle but are edible as well.

4. 4

   If you prepare your own claws, peel the upper section around which you mold the shrimp paste.

5. 5

   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.

6. 6

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

7. 7

   Pour the oil into a bowl.

8. 8

   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.

9. 9

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

10. 10

    Serve with Nuoc Cham and watercress.

11. 11

    Crab claws, alone, are sometimes available in fish stores.

12. 12

    If they aren't, boil several hard shell crabs and use the claws; you can use the bodies in many other dishes.

13. 13

    The crab claws in fish stores are already partially peeled and serve not only as a handle but are edible as well.

14. 14

    If you prepare your own claws, peel the upper section around which you mold the shrimp paste.

15. 15

    Peel the garlic.

16. 16

    Split the chili pepper down the center and remove the seeds and membrane.

17. 17

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

18. 18

    Pound into a paste.

19. 19

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

20. 20

    Mash this mixture and add the fish sauce and water.

21. 21

    From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,

22. 22

    Barron's, 1979.

23. 23

    Posted by Stephen Ceideberg; May 24 1993.