| 1 | Here we have a party dish that will bring out "oohs" and "ahs" from your guests on sight - and a repeat performance on taste. |
| 2 | crab claws, alone, are sometimes available in fish stores. |
| 3 | If they aren"t, boil several hard shell crabs and use the claws; you can use the bodies in many other dishes. |
| 4 | the crab claws in fish stores are already partially peeled and serve not only as a handle but are edible as well. |
| 5 | If you prepare your own claws, peel the upper section around which you mold the shrimp paste. |
| 6 | 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. |
| 7 | have the shrimp paste ready; preheat the oven to 350f. |
| 8 | pour the oil into a bowl. |
| 9 | Dip your fingers into the oil and pick up 2 tablespoons of the shrimp paste. |
| 10 | 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. |
| 11 | Place the claws on a baking sheet and bake in the preheated oven for 30 minutes. |
| 12 | serve with nuoc cham and watercress. |
| 13 | note: in vietnam, this dish is always barbecued over charcoal. |
| 14 | If you wish to prepare it this way, cook for 10 minutes on each side. |
| 15 | makes 10 servings. |
| 16 | here we have a party dish that will bring out "oohs" and "ahs" from your guests on sight - and a repeat performance on taste. |
| 17 | crab claws, alone, are sometimes available in fish stores. |
| 18 | If they aren"t, boil several hard shell crabs and use the claws; you can use the bodies in many other dishes. |
| 19 | the crab claws in fish stores are already partially peeled and serve not only as a handle but are edible as well. |
| 20 | If you prepare your own claws, peel the upper section around which you mold the shrimp paste. |
| 21 | nuoc cham: |
| 22 | this exciting sauce is almost always served at vietnamese meals, just a westerners serve salt and pepper. |
| 23 | It"s base is nuoc mam (bottled fish sauce). |
| 24 | Freshly prepared, it is a constant delight, and so addictive to western palettes that it will appear with meals other than vietnamese. |
| 25 | To best appreciate the results of its superb blending qualities at the table, use it sparingly at first, gradually adding more until the result is just right for your palate. |
| 26 | peel the garlic. |
| 27 | Split the chili pepper down the center and remove the seeds and membrane. |
| 28 | Cut into pieces and put into a mortar, together with the garlic and sugar. |
| 29 | Pound into a paste. |
| 30 | Squeeze the lime juice into the paste, then with a small knife remove the pulp from the lime section and add it as well. |
| 31 | Mash this mixture and add the fish sauce and water. |
| 32 | note: if you find this a trifle strong at first, dilute it with an additional ?tablespoon of water. |
| 33 | from "the classic cuisine of vietnam", bach ngo and gloria zimmerman, barron"s, 1979. |
