1/4 cup vegetable oil, such as canola
1/2 cup thinly sliced shallots
1 can tamarind juice - (buy online)
A 3-inch by 3-inch section of Tamarind pulp, cut up in small pieces - (buy online)
1/4 cup soy sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 1/2 teaspoons crushed red pepper
2 Dungeness crabs, cooked partway, cleaned, claws removed & cracked, body cut up in chunks - this helps expose as much meat to the sauce
1 to 2 tablespoons cilantro leaves (fresh)
Add oil to wok over high heat. Add shallots and fry for 1 or 2 minutes. Remove and transfer to a plate lined with paper towels and set aside.
Add the tamarind juice, tamarind pulp, soy sauce, garlic, ginger, and red pepper to the wok. Bring to a boil, stirring often until mixture is reduced to 1 cup, about 5 minutes. Add crab and stir until coated with sauce and hot, about 5 minutes. Crab meat should be opaque, not translucent.
Transfer crab to a platter and sprinkle with the fried shallots and fresh cilantro. Serve with hot jasmine rice or Asian noodles.
(Image: Kathryn Hill)