Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Pu Neung (Steamed Crabs) ปูนึ่ง


Click on picture to enlarge (© Photograph by Clay Irving)
The food should be steamed in a bamboo steamer to avoid condensation dripping onto the cooking food. Alternatively, if you use a metal steamer cover the food with a paper towel which is not in contact with the food.

Serve steamed cracked crabs with nam prik kiga. A little practice will enable you to remove the meat from the crabs with minimal difficulty. You will need a small, heavy, sharp kitchen knife and a mallet. You'll find the meat in the body sections where the legs attach to the body and in the claws. There is a very good guide to the technique of picking crabs at MarylandInfo.com


3 blue crabs

Put crabs in a large pot with rack and tight fitting lid, or large steamer. Steam covered, until crabs turn bright red color, about 15 to 25 minutes. Serve hot or cold.


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