CÃ¡ng Cua Bá»c TÃ´m (Shrimp on Crab Legs)
0 crab legs or several hard shell crabs
shrimp paste, prepared as for ChÃ¡o TÃ´m
Â¼ cup vegetable oil
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.
Have the shrimp paste ready; preheat the oven to 350Â°F.
Pour the oil into a bowl. Dip your fingers into the oil and pick up 2 tablespoons of the shrimp paste. 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. Place the claws on a baking sheet and bake in the preheated oven for 30 minutes.
Serve with nÆ°á»›c cháº¥m and watercress.
In Vietnam, this dish is always barbecued over charcoal. If you wish to prepare it this way, cook for 10 minutes on each side.