LOCATION: Recipes >> Asian >> Crab Stirfry
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Crab Stirfry
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[THAI] Bu Pad Hom Yai (Crab & Onion)
1 cup crabmeat (a large crab, broken up, or "loose" crabmeat)
2 [duck] eggs
1/2 cup hom yai (white onion), diced
1/2 cup khuen chai (Chinese celery)
1/2 cup ton hom (spring onion), sliced thinly
2 tablespoon kratiem (garlic), chopped
1 tablespoon nam pla (fish sauce)
Whisk the eggs with the fish sauce.
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
crabmeat, and stir fry until nearly cooked through.
Drizzle in the eggs, using the spatula in a brisk chopping motion
to break up the cooked eggs into filaments, then add the remaining
ingredients.
Alternatively cook the eggs to form a thin omelette, and then roll
it up and slice it, adding the slices of egg to the cooking crabmeat
when nearly cooked.
Serving & Storage:
This is a "one plate" dish served on its own as a light breakfast,
or luncheon dish, or with other items as part of a Thai dinner.
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