Recipe ingredients and directions:
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.
Ingredients:
1 cup crabmeat (a large crab, broken up, or "loose" crabmeat)
2 [duck] eggs
1/2 cup hom yai (white onion), diced
1/2 cup khuen chai (Chinese celery)
1/2 cup ton hom (spring onion), sliced thinly
2 tablespoon kratiem (garlic), chopped
1 tablespoon nam pla (fish sauce)
Method:
Whisk the eggs with the fish sauce.
Place a wok or skillet over medium low heat and saute 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.
Serving & Storage:
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.
Category: Asian Recipes
