Yield: 4 Servings
|1 cup||Crab meat|
|1 tablespoon||Garlic; sliced thinly|
|2 tablespoons||Fish stock|
|1 teaspoon||Phom kari|
|1 tablespoon||Light soy sauce|
|2 tablespoons||Fish sauce|
|2 tablespoons||Shallots; sliced thinly|
|2 \N||Spring onions (scallions/green onions); sliced thinly|
|1 tablespoon||Julienned prik yuak|
Date: Wed, 08 May 1996 14:42:17 -0700 From: "Colonel I. F. K. Philpott" <colonel@...> This is a mild curried dish, usually served as a counterpoint to a more intense curry or garlic dish. It can be prepared with crab claws, or with a cup of crab meat, or a mixture of crab meat and shrimp. Since it is often eaten with chop sticks, you might consider removing the meat from the claws, as this makes it easier for the spice flavours to penetrate and easier to eat the food. Thai curry powder (phom kari) is unlikely to be available outside Thailand. Use a mild Indian curry powder instead. Prik yuak is a sweet green chili, if not available use green bell peppers or canned jalapenas to taste.
Heat some oil in a wok, and stir fry the garlic and onions. Add the fish stock, soy sauce and fish sauce, and stir fry the crab until nearly cooked, then add the remaining ingredients.
Line a serving dish with lettuce and pour the crab over it, garnish with corinader leaves, lime leaves, and slices of cucumber.
If using crab claws, then steam the crab claws, and combine the remaining ingredients separately, and reduce them to form a dipping sauce.
This dish is of course served with the usual Thai table condiments, and personally I like to add quite a bit of prik dong (red chilis in vinegar) to it.
As always with this type of tropical seafood dish, you can serve it hot, at room temperature, or chilled. -- CHILE-HEADS DIGEST V2 #314
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .