Thai Food Recipe

  Food recipe  
  Thai Curries & Soups
  Main Course
  Crabs with glass noodles in claypot recipe  
  (Poo ob woon sen)  
 Poo ob woon sen
   Cooking in a clay pot is southern Chinese in origin. One popular version in Thailand uses either crab claws or whole crabs cut into serving pieces. Although slices of pork fat are normally used, bacon improves the flavor of an already tasty dish.
    2 whole crabs (about 2 lbs/1 kg)
    1 tablespoon oil
    7 cloves garlic, peeled and left whole
    2 slices lean bacon, cut into 1-in (21/2-cm) pieces
    2 coriander roots, cut in half
    2 in (5 cm) ginger, sliced
    1 teaspoon white peppercorns, crushed
    8 oz (250 g) dried glass noodles (bean threads or cellophane noodles) soaked in cold water to soften for 5 minutes and drained
    1 teaspoon butter
    1 tablespoon soy sauce
    2 spring onion, cut in 11/2-in (4-cm) lengths
    2 cups (500 ml) Thai Chicken stock
    2 tablespoons oyster sauce
    1 tablespoon soy sauce
    2 teaspoon fish sauce
    1 teaspoon seasame oil
    2 teaspoons brandy or whisky
    2 teaspoons sugar
Place all the stock ingredients in a pan, bring to a boil and simmer for 5 minutes. Remove from the heat and set aside to cool.

Clean each crab by scrubbing it briskly with a brush. (If still alive, make sure the sincer are tied securely.) Rinse well with cold water. Using a cleaver or a heavy knife, cut the crab in half, then galve it again. Chop off the pincers, crack them and set aside. Remove the shell, scrape it out and set aside any roe.

Heat the oil in a large claypot or heatproof casserole. Stir-fry the garlic over high till lightly brown. Add bacon and stir-fry for one minute. Add crab, coriander roots, ginger and peppercorns. Stir-fry for 3 minutes.

Add glass noodles, butter, soy sauce and Stock. Mix well, cover and cook over high heat for 15-20 minutes or until crabs are cooked. Stir in spring onions and garnish with cilantro. Serve hot.

Note: Lobsters or prawns may be substituted for the crabs. If using prawns, use 1 cup of Thai Chicken Stock instead of 2, and cook for only 10-15 minutes.

Serves 4
Preparation and cooking time: 60 minutes

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