© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: กุ้ง หอย ปู ปลา (Shrimp, Shellfish, Crab, Fish), translated by Clay Irving.
Serve the crabs "cracked" on a plate. Pick the crab meat from the shells and dips it into the nam chim.
Approximately 2 pounds deep water egg crabs
Wash crabs until clean. Drain the water. Roast over the fire until cooked. The crab body will turn completely red. Chop crab into large pieces. Arrange on a plate. Serve with the nam chim.
For the nam chim:
10 prik ki nu
8 cloves garlic
1 tablespoon nam pla
2 tablespoons lime juice
Pound with a motar and pestle chiles with garlic until fine. Add nam pla and lime juice.