Here is a typical southern Thai dish: spicy and pungent paired with the naturally sweet and succulent crabmeat.
Even in Thailand only a few namely restaurants would offer this dish on the menu. That’s the case obviously because crab meat especially thick lumps like the ones required for this dish is hard to come by and also are very highly priced.
A vital ingredient for this dish is the yellow chilli, which cannot be substituted due to its powerful flavours that really makes this dish stand out.
Yet another important ingredient is the bergamot leaves.
As much as I want to say that you can substitute this with that, It’s simply not true. This dish is not as flexible as we’d like it to be. Having said that, I also want to make clear that if you do have access to these ingredients than it is a dish you could easily whip up within minutes which would result in you indulging in flavours that would give a hind kick to your taste buds and you’d look at Thai food from a completely different angle, much much further away from the very popular Basil stir-fry and Tom Yam soup.
Ingredients:- (serves 2-3)
- 200gms steamed crab meat
- 3 cloves garlic
- 4-5 yellow chilli, minced
- 1 yellow chilli, sliced
- 2 bergamot leaves (rip to halves)
- ¼ cups french beans (cut into 1 inch pieces)
- ¼ cup water
- 1 tbsp oyser sauce
- 1 tbsp fish sauce
- Pound garlic and minced yellow chilli together to form a paste.
- Heat oil in a pan, cook the yellow chilli and garlic paste upto 3 minutes, on medium high heat.
- Add water, followed by French beans. Cook until the beans are tender but crunchy still.
- Add the oyster sauce and fish sauce. Stir to combine.
- Put in the steamed crabmeat.
- Add the bergamot leaves. Gently stir to combine. Turn off the heat.
- Serve with Jasmine rice.