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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Nam Phrik Khai Pu (Crab Roe Chile Sauce) น้ำพริกไข่ปู

Recipe from: The Best of Thai Seafood

½ cup roe from steamed mud egg crabs
10 prik ki nu
10 large cloves garlic
1 teaspoon palm sugar
1 tablespoon lime juice
2 teaspoons nam pla
20 pea eggplant (see makheua fuang in Glossary)
½ tablespoon kapi (shrimp paste)

Pound the garlic and shrimp paste in a motar until well mixed, then add the prik ki nu and crab roe and, with a few strokes of the pestle, break the chiles and stri to mix everything well. Add lime juice, nam pla, and palm sugar to taste, then stir. Add the pea eggplant, break them with the pestle and mix into the chile sauce. Dip the sauce into a bowl and place the bowl in the center of a serving plate. Around the bowl, arrange slices of cucumber, scalded baby corn, sliced coconut palm heart, scalded young water mimosa tips, and pea eggplant. Spoon some cocnut cream over the vegetables if you like. Serve with rice and some steamed mackeral fried golden brown.


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