Cáng Cua Bọc Tôm (Shrimp on Crab Legs)

0 crab legs or several hard shell crabs
shrimp paste, prepared as for Cháo Tôm
¼ 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 350°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 nước chấm 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.


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