Ingredients Jump to Instructions ↓

  1. THAI Bu Pad Hom Yai (Crab & Onion)

  2. 1 cup crabmeat (a large crab, broken up, or loose crabmeat)

  3. 2 duck

  4. eggs

  5. 1/2 cup hom yai (white onion), diced

  6. 1/2 cup khuen chai (Chinese celery)

  7. 1/2 cup ton hom (spring onion), sliced thinly

  8. 2 tablespoon kratiem (garlic), chopped

  9. 1 tablespoon nam pla (fish sauce)

  10. Whisk the eggs with the fish sauce.

  11. 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

  12. crabmeat, and stir fry until nearly cooked through.

  13. Drizzle in the eggs, using the spatula in a brisk chopping motion

  14. to break up the cooked eggs into filaments, then add the remaining

  15. ingredients.

  16. Alternatively cook the eggs to form a thin omelette, and then roll

  17. it up and slice it, adding the slices of egg to the cooking crabmeat

  18. when nearly cooked.


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