Chilli and Lime Crab ปูผัดมะนาว

Chilli and Lime Crab ปูผัดมะนาว

Crab is perhaps a very exotic ingredient to cook with for most of us. They are delicious of course but a little fiddly to eat, hence the reason why I have chosen the weekend to cook this dish. Crab is versatile and can be used in stir fries, steamed or curries, just like other proteins. What differentiates crab from mainstream proteins is that crab is healthier and low in fat (not that it's important to me). The last crab dish I blogged was Chinese influenced, stir fried in a thick and sweet sour sauce. This meal is unmistakably Thai, the sweet crab meat is stir fried with a spicy and tangy lime sauce. This is a meal not to be rushed.

   For the crab.

(I am using pre-cooked crab so it just needs warming through)

700g cooked crab.

Remove the top shell (but don't throw it away).

Discard the gills,

Crack the claws.

Cut the crab into quarters.

Leave aside.

   The Vegetables.

5 clove crushed garlic.

1 onion, cut into chunks.

1 pepper, cut into chunks.

5-6 sliced chillies.

   Seasoning.

1tsp white pepper.

1tbsp fish sauce.

Juice of 1 lime.

In a large wok, with a tablespoon of vegetable oil, add 

-the vegetables.

Cook, stirring constantly, until the vegetables have softened, add

-the crab chunks.

Cook, stirring, to coat the crab pieces in the vegetables, add

-seasoning.

Sprinkle over 3 sliced spring onions.

Serve with rice.