1 cup crab meat
1 tablespoon garlic; sliced thinly
2 tablespoon fish stock
1 teaspoon phom kari
1 tablespoon light soy sauce
1 pinch sugar
2 tablespoon fish sauce
2 tablespoon shallots; sliced thinly
2 spring onions (scallions/green onio; ns), sliced thinly
1 tablespoon julienned prik yuak
Directions: How to Cook Bu Pad Phom Kari (Curried Crab Claws)
Date: Wed, 08 May 1996 14:42:17 -0700
From: "Colonel I. F. K. Philpott"
Heat some oil in a wok, and stir fry the garlic and onions. Add the fish stock, soy sauce and fish sauce, and stir fry the crab until nearly cooked, then add the remaining ingredients.
Line a serving dish with lettuce and pour the crab over it, garnish with corinader leaves, lime leaves, and slices of cucumber.
If using crab claws, then steam the crab claws, and combine the remaining ingredients separately, and reduce them to form a dipping sauce.
This dish is of course served with the usual Thai table condiments, and personally I like to add quite a bit of prik dong (red chilis in vinegar) to it.
As always with this type of tropical seafood dish, you can serve it hot, at room temperature, or chilled. --
CHILE-HEADS DIGEST V2 #314
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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