- 1 c. Crabmeat (a large crab, broken up, or possibly "loose" crabmeat)
- 2 x Duck Large eggs
- 1/2 c. Hom yai (white onion), diced
- 1/2 c. Khuen chai (Chinese celery)
- 1/2 c. Spring onion, sliced thinly
- 2 Tbsp. Kratiem (garlic), minced
- 1 Tbsp. Nam pla (fish sauce)
- This is a simple stir fry, which shows which 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 warm wok, this version of the recipe may be preferred.
- Western celery can be used if Chinese celery (celeriac) is unavailable.
- Method: Whisk the Large eggs with the fish sauce.
- Place a wok or possibly skillet over medium low heat, and saute/fry the onion and garlic in a little oil till golden brown, and translucent/soft. Add in the crabmeat, and stir fry till nearly cooked through.
- Drizzle in the Large eggs, using the spatula in a brisk chopping motion to break up the cooked Large eggs into filaments, then add in the remaining ingedients.
- Alternatively cook the Large eggs to create 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 possibly luncheon dish, or possibly with other items a part of a Thai dinner.