06-23-2005, 07:37 PM
1 cup crab meat
1 tablespoon garlic, sliced thinly
2 tablespoons fish stock
1 teaspoon phom kari
1 tablespoon light soy sauce
A pinch of sugar
2 tablespoons fish sauce
2 tablespoons shallots, sliced thinly
2 spring onions (scallions/green onions), sliced thinly
1 tablespoon julienned prik yuak
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 coriander 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 chiles in vinegar) to it.
As always with this type of tropical seafood dish, you can serve it hot, at room temperature, or chilled.
1 tablespoon garlic, sliced thinly
2 tablespoons fish stock
1 teaspoon phom kari
1 tablespoon light soy sauce
A pinch of sugar
2 tablespoons fish sauce
2 tablespoons shallots, sliced thinly
2 spring onions (scallions/green onions), sliced thinly
1 tablespoon julienned prik yuak
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 coriander 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 chiles in vinegar) to it.
As always with this type of tropical seafood dish, you can serve it hot, at room temperature, or chilled.