Thai Curried Crab Claws
Category: Fish & Seafood
1 tablespoon garlic, sliced thinly
2 tablespoons shallots, sliced thinly
2 spring onions (scallions/green onions), sliced thinly
2 tablespoons fish stock
1 tablespoon light soy sauce
2 tablespoons fish sauce
1 cup crab meat
1 teaspoon phom kari (Thai curry powder)
Pinch of sugar
1 tablespoon julienned prik yuak (sweet green chili)
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 coriander 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.