Recipe
fish maw
food Food type Main Ingredients Take time Serve Thai side dish crab 30 minutes 1 place ingredient 2 pieces of frozen soft-shell crabs, Aero brand (crispy fried soft-shell crabs) 40 grams of wheat flour (soft-shell crab) 300 grams of vegetable oil for frying (soft-shell crab) 30 grams of vegetable oil for stir-frying (stir-frying with curry powder) 40 grams of onion (fried with curry powder) 5 grams curry powder (stir-fried curry powder) 15 grams minced garlic (stir-fried with curry powder) 150 grams of evaporated milk (fried with curry powder) 40 grams coconut milk (for stir-frying with curry powder) 30 grams of oyster sauce (for stir-frying with curry powder) 25 grams fish sauce (for stir-frying with curry powder) 5 grams of seasoning sauce (curry powder) 5 grams of sugar (for stir-frying with curry powder) 8 grams ground black pepper (for curry powder) 50 grams of chili oil (for stir-frying with curry powder) 40 grams of spring onions (fried with curry powder) 30 grams of Chinese celery (stir-fried with curry powder) 30 grams red chili (stir-fried with curry powder) 3 eggs (fried with curry powder) Preparation Making fried soft-shell crabs Take frozen soft-shell crabs, Aero brand, and thaw them. Then cut them into pieces. Coat the cut crabs in flour. Heat a pan with oil over high heat for frying. Add the crab and fry until cooked through. Making curry powder stir fry Place a pan over medium heat. Add vegetable oil for frying. Add onion and fry a little. Add curry powder and fry until well combined. Add minced garlic. Add evaporated milk, coconut milk, stir a little, then add seasonings, oyster sauce, fish sauce, seasoning sauce, sugar, ground black pepper, mix well. Add chili oil and simmer until thick. Add spring onions, celery, and red chili. Mix well. Beat the eggs with the chili oil until well blended, then pour into the prepared pan. Stir at low speed. Turn off the heat. Pour the mixture over the fried soft-shell crabs and serve.
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Noodles with crab curry and betel leaves
food Food type Main Ingredients Take time Serve Thai Soup / Curry / Clear Soup crab 30 minutes 12 places ingredient 600 ml. coconut milk, Amphawa brand 250 grams of southern curry paste 50 grams green curry paste 2 liters coconut milk 3 grams of torn kaffir lime leaves 120 ml fish sauce 60 grams coconut sugar 300 grams of chopped betel leaves 10 grams of salt 300 grams of crab meat 200 grams of crab claws 2 kilograms of rice vermicelli 12 soft-boiled duck eggs Preparation Mix southern curry paste and green curry paste, mix well. Add Amphawa coconut milk, mix well. For the curry, stir-fry the coconut milk until it separates. Add the mixed curry paste and stir-fry until it dissolves with the coconut milk and is cooked. Bring a pot to a boil, add coconut milk and stir-fried curry paste. When the water boils, add shredded kaffir lime leaves. Season with fish sauce and coconut sugar. Cut the betel leaves into strips about 1 cm thick. Then put the cut betel leaves into the curry pot along with salt. 6. Divide the crab meat into 2 parts: one part to put into the curry pot and mix the ingredients together; the other part to sprinkle on top. 7. Serve the crab curry with betel leaves with rice vermicelli, boiled eggs and vegetables.
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Crab Fried Rice
food Food type Main Ingredients Take time Serve Thai Rice and flour crab 20 minutes 1 place ingredient 200 grams of Chat Arun brand rice 150 grams of crab meat 30 grams soybean oil 1 egg, size 2 20 grams diced onion 10 grams diced carrots 1/4 teaspoon salt 1/4 teaspoon pork seasoning powder 1/4 teaspoon ground white pepper 5 grams of seasoning sauce 5 grams of sugar 10 grams of spring onions 3 pieces of melon 1 lime wedge 3 stalks of spring onions 2 lettuce leaves - Chili fish sauce Preparation Cook Chat Arun brand rice in a ratio of 1 part rice to 1.75 parts water. Steam the crab meat by pounding the spring onions and placing them on a plate underneath the crab meat to enhance the aroma. Steam for 5 minutes. Heat a pan with soybean oil. Add the eggs and stir-fry until cooked. Add the onions, diced carrots, and cooked Chat Arun rice. Stir-fry until well combined. Season with salt, seasoning powder, ground white pepper, seasoning sauce and sugar. Stir until well blended. Add chopped spring onions. Finally, the crab stir-fry step is to add the crab meat to the pan and stir-fry, followed by the spring onions. Stir-fry for less than a minute and serve with the fried rice.
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Crab wearing a sarong
food Food type Main Ingredients Take time Serve Thai Snacks crab 30 minutes 1 place ingredient 10 pieces aro frozen imitation crab meat 70 grams aro vermicelli 25 grams of oil for frying 30 grams aro mayonnaise (dipping sauce) 30 grams of ready-made seafood dipping sauce (Emperor) (dipping sauce) Preparation Soak the vermicelli in water until soft. Soak the softened rice vermicelli in hot water for 2-3 minutes, then rinse and drain. Cut the crab sticks in half crosswise and wrap with vermicelli. Heat oil in a pan over medium heat. Put the prepared crab sticks in the frying pan until they are colored. Scoop up and serve with dipping sauce.
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Korat papaya salad
food Food type Main Ingredients Take time Serve Thai Salads and salads crab 30 Min 1 place ingredient 30 grams of Aero ready-made dressing 10 grams Aero coconut sugar mixed with cane sugar 100 grams of raw papaya (shredded) 3 grams of Thai garlic, peeled cloves 3 grams of chili peppers 1 gram of dried chili peppers, stems removed 10 grams of yardlong beans, cut into pieces 15 grams Rai Thep roasted peanut halves 10 grams of dried shrimp 25 grams Roma tomatoes, cut into 4 pieces 15 grams of eggplant 20 grams of fish sauce 5 grams of lime, pack of 50 pieces 15 grams of salted crab (1 piece) 0.5 lime wedges with peel 1 piece Aero sugarcane pulp bowl 850 ml. x 50 pieces 1 pair Aero long spoon and fork set, PS clear, pack of 50 pairs Preparation Pound the chili, garlic and dried shrimp until slightly crushed. Add the green beans and pound until slightly bruised. Add coconut sugar, fish sauce, dressing, lime juice, and eggplant. Mix well. Add the raw papaya, salted crab and tomatoes and pound gently until well blended. Add peanuts and lemon wedges and mix well. Served with side vegetables such as morning glory and cabbage.
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