Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. light soy sauce

  3. tbsp 1 crab meat

  4. cup 1 curry powder

  5. tsp 1 fish sauce

  6. tbsp 2 fish stock, or you may use chicken stock

  7. tbsp 2 garlic, sliced thinly

  8. tbsp 1 julienned green or red bell pepper

  9. 1 shallots, sliced thinly

  10. tbsp 2 spring onions (scallions/green onions), sliced thinly

  11. number

  12. 2 sugar

  13. pinch

Instructions Jump to Ingredients ↑

  1. 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.

  2. Line a serving dish with lettuce and pour the crab over it, garnish with corinader leaves, lime leaves, and slices of cucumber.

  3. If using crab claws, then steam the crab claws, and combine the remaining ingredients separately, and reduce them to form a dipping sauce.

  4. This dish is of course served with the usual Thai table condiments , and you may prefer to particularly add a spoonful of prik dong (red chilis in vinegar) to it.

  5. As always with this type of tropical seafood dish, you can serve it hot, at room temperature, or chilled.


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