Bu Pad Hom Yai (Crab And Onion Stirfry)
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Bu Pad Hom Yai (Crab And Onion Stirfry)
  Crab    Onion    Stir Fry  
Last updated 6/12/2012 1:11:10 AM. Recipe ID 38597. Report a problem with this recipe.
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      Title: Bu pad hom yai (crab and onion stirfry)
 Categories: None
      Yield: 1 Servings
 
      1 c  Crabmeat (a large crab,
           -broken up, or "loose"
           -crabmeat)
      2    Duck eggs
    1/2 c  Hom yai (white onion), diced
    1/2 c  Khuen chai (Chinese celery)
    1/2 c  Spring onion, sliced thinly
      2 tb Kratiem (garlic), chopped
      1 tb Nam pla (fish sauce)
 
  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.
  




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Recipe ID 38597 (Apr 03, 2005)

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