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Bu ja - steamed crab
The food should be steamed in a bamboo steamer to avoid condensation
dripping onto the cooking food. Alternatively if you use a metal steamer
cover the food with a paper towel which is not in contact with the food,
or simply steam the crab in a microwave on medium or low heat. If you
use a microwave let the dish stand for one minute after each three
minutes cooking, and check for "doneness" by probing it with a fork.
If you prefer to omit the pork, use extra crabmeat, or chopped shrimp,
instead.
--Ingredients:
2 tablespoons of chopped garlic
2 tablespoons of chopped coriander (including the root if possible)
4 ounces of crabmeat
4 ounces ground pork
1large egg
2 tablespoons of fish sauce
1 tablespoon of light soy sauce
a pinch of sugar
sliced jalapena (prik chi fa daeng)
Method:
Combine all the ingredients in a food processor, and then spoon a
quarter of the mixture into each of four crab shells or ramekin dishes,
and steam for about 15 minutes until cooked.
Garnish with slivered red and green chillis and coriander leaves.
Bu Pad Phom Kari - Curried Crab
It can be prepared with crab meat, or a mixture of crab meat and shrimp.
ingredients.
1 cup of crab meat
1 tablespoon of garlic, sliced thinly
2 tablespoons of fish stock
1 teaspoon of Indian kari powder
1 tablespoon light soy sauce
a pinch of sugar
2 tablespoons of fish sauce
2 tablespoons of shallots, sliced thinly
2 spring onions (scallions/green onions), sliced thinly
1 tablespoon of julienned prik yuak
Method
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.
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