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Chilli Mud Crab Recipe

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April 7, 2017 / Thai / By
ETG - Food For Thought

This recipe was kindly provided by Patsy from VoeurnChea.

This recipe was an inspiration from my first visit to Phuket and where the dinner table was set right on the sandy beach. It's my interpretation of the dish, and over the years, I think I have perfected it.

Ingredients

  • one good fresh mud crab, chopped and cracked
  • about ¼ of a cup of pure cream
  • about a tablespoon (or little more) of curry power
  • about 2-3 tablespoons of Thai chili jam
  • about a tablespoon of oyster sauce
  • chunky slices of 1 brown onion or more
  • chunky slices of 1 or 2 red tomatoes (if you can be bothered, peel the tomato so you don’t get curly skin)
  • 1 egg
  • a dash of cooking oil
  • my secret ingredient – a small tin of pineapple in juice (use the juice as well) or fresh pineapple if you wish.

Method

  • Cook the crab in boiling water with a teaspoon of curry power. Have it slightly undercooked as it will be cooked some more in the stir-fry later.
  • Drain and save about a cup of the crab water.
  • In a big wok, heat the oil, stir-fry onion, tomatoes, curry powder for a few minutes. Add a cup of the crab water, pure cream and chili jam and mix well.
  • Then add in the rest of the ingredients. Stir well to break up the egg. Season with oyster sauce and a dash of fish sauce if you wish.
  • Once you are happy with the flavour, stir in the crab and simmer for a minute or so. At this stage, you can throw in some chopped spring onions and Chinese celery, if you wish. The whole stir-frying process should be quick and take only about 10 minutes.

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