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Recipe from: Colonel Ian F. Khuntilanont-Philpott
This is a simple stir fry, that shows that not all Thai dishes are laden with spices and chili!
In Thailand we buy a large crab and a bag of "baby" crabs - about an inch across), still alive, and take them home to make this dish. Since baby crabs are not common in western supermarkets, and most people have an aversion to killing them by dropping them into a hot wok, this version of the recipe may be preferred.
Western celery can be used if Chinese celery (celeriac) is unavailable.
1 cup crabmeat, a large crab, broken up, or "loose" crabmeat
2 eggs, preferably duck
½ cup hom yai (white onion), diced
½ cup khuen chai (Chinese celery)
½ cup ton hom (spring onion), sliced thi
2 tablespoon kratiem (garlic), chopped
1 teaspoon nam pla
Whisk the eggs with the fish sauce.
Place a wok or skillet over medium low heat and sauté the onion and garlic in a little oil until golden and translucent. Add the crabmeat, and stir fry until nearly cooked through.
Drizzle in the eggs, using the spatula in a brisk chopping motion to break up the cooked eggs into filaments, then add the remaining ingredients.
Alternatively cook the eggs to form a thin omelette, and then roll it up and slice it, adding the slices of egg to the cooking crabmeat when nearly cooked.
This is a "one plate" dish served on its own as a light breakfast, or luncheon dish, or with other items as part of a Thai dinner.