Curried Shrimp and Crabmeat

Name: Curried Shrimp and Crabmeat
Yield: Makes 4 or 5 generous main-course servings
Cuisine: Vietnamese
Ingredients: 2½ lb [1.2 kg] jumbo shrimp (preferably U-10 size, meaning 10 shrimp per 1 lb [455 g], or bigger), peeled, butterflied, and deveined, leaving any orange roe; ½ stalk of lemongrass, white part only, thinly sliced (discard tough outer layers); 2¾ cups [660 ml] Hy Vong Stock, hot or warm; ½ small sweet onion, chopped; 8 oz [230 g] cooked jumbo lump crabmeat; ¼ cup [60 ml] heavy cream or coconut milk; 1½ tsp curry powder; 3 Tbsp vegetable oil; ¼ tsp black pepper; 2 Tbsp plus ¾ tsp fish sauce; 1¼ tsp kosher salt; 4 to 5 cups [480 to 600 g] cooked jasmine rice, for serving; 5 green onions, green parts only, sliced, for garnish; ¼ tsp Accent Flavor Enhancer (optional)

Preparation info

Makes
4 or 5
generous main-course servings

Difficulty
Easy

Appears in

Mango and Peppercorns

By Tung Nguyen , Katherine Manning , Lyn Nguyen and Elisa Ung

Published 2021

About

This luxurious, warmly spiced dish can be made without crab, if you prefer. We recommend using heavy cream. You can use coconut milk if you like, but it curdles when you add it to a hot curry. You must first cool the curry until it’s lukewarm (about 30 minutes), add the coconut milk, then slowly reheat the dish.

Ingredients

3 Tbsp vegetable oil
½ small sweet onion, chopped
1½ tsp

Asia
Vietnam
Main course
Fish course
Pescatarian
Gluten-free
Southeast Asia

Method

In a large pot, heat the oil over high heat. Add half of the sweet onion and cook, stirring occasionally, until lightly browned, about 2 minutes. Stir in the curry powder, then lower the heat to medium-high and add the shrimp, remaining sweet onion, the lemongrass, 2 cups [