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.

Note:
In Vietnam, this dish is always barbecued over charcoal. If you wish to prepare it this way, cook for 10 minutes on each side.

http://4.bp.blogspot.com/_juU80fbDa1w/SlifEV58DoI/AAAAAAAACXY/UbG713_fLO4/s320/CangCuaBocTomChienBo1.jpg

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