INGREDIENTS

INSTRUCTIONS

This is a simple stir fry, that shows that not all Thai dishes are laden
with spices and chili!
In Thailand we buy a large crab and a bag of "baby" crabs - about an inch
across), still alive, and take them home to make this dish. Since baby
crabs are not common in western supermarkets, and most people have an
aversion to killing them by dropping them into a hot wok, this version of
the recipe may be preferred.
Western celery can be used if Chinese celery (celeriac) is unavailable.
Method: 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 ingedients.
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 a part of a Thai dinner.
Posted to CHILE-HEADS DIGEST V3 #153
Date: Thu, 7 Nov 1996 10:21:50 +0700
From: "Col. I.F. Khuntilanont-Philpott" <colonel@korat1.vu-korat.ac.th>

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”