Instructions: Clean the crabs, take off the tops, rinse thoroughly, cut in half and break the claws.

Heat peanut oil in wok until very hot, deep-fry crabs for 30 seconds, or until color changes. Set on paper towels to absorb excess oil.

Dissolve tamarind pulp in rice wine. In a large pan or wok, saute garlic in vegetable oil until soft, add crab and continue cooking for 2 to 3 minutes on a high heat. Add tamarind mixture, fish sauce and pepper. Reduce for another 2 minutes, then add baby leeks. Remove from heat. Place crabs on a plater and pour tamarind sauce over. Serve with steamed rice.

This recipe yields 4 servings.

Comments: Although this dish is traditionally prepared in a wok, the use of a deep-fryer might make the cooking easier. You can also substitute freshly ground black pepper, although white pepper is often the preferred ingredient of Vietnamese cooks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.