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 platter and pour tamarind sauce over. Serve with steamed rice.

This recipe yields 4 servings.

Comments: This is what theyre eating at those crowded tables on the sidewalks of Ho Chi Minh City - a taste sensation.

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

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