INGREDIENTS

INSTRUCTIONS

Date: Wed, 08 May 1996 14:42:17 -0700  From: "Colonel I. F. K.
Philpott" <colonel@korat1.vu-korat.ac.th>  This is a mild curried dish,
usually served as a counterpoint to a  more intense curry or garlic
dish.  It can be prepared with crab  claws, or with a cup of crab meat,
or a mixture of crab meat and  shrimp. Since it is often eaten with
chop sticks, you might consider  removing the meat from the claws, as
this makes it easier for the  spice flavours to penetrate and easier to
eat the food. Thai curry  powder (phom kari) is unlikely to be
available outside Thailand. Use  a mild Indian curry powder instead.
Prik yuak is a sweet green chili,  if not available use green bell
peppers or canned jalapenas to taste.  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.  --  CHILE-HEADS DIGEST V2 #314  From the Chile-Heads recipe
list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 12
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 13.7mg
Potassium: 59.3mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: <1g