Thai Sea Food Blog : Today recipe and tips "Pu Phat Phrik"

Pu Phat Phrik
( Crab in Chilli Sauce )
Thai Sea Food Blog : Ingredients
- 1 meaty serrated crab weighing about 600 grams
- 1 cup bamboo shoot cut into long, narrow strips
- 4 medium-sized shiitake mushrooms soaked in water
- 3 spring onions cut into half-inch lengths
half an onion sliced thin
- 5 celery plants chopped into 1.5 inch lengths
- 2 red spur chillies
- 10 cloves garlic pounded well
- 1 tsp. light soy sauce
- 3 eggs
- 1/2 cup milk
- 1 cup chicken stock
- 1 tbsp. oyster sauce
- 1/4 cup medium-hot chilli sauce
- 2 tbsp. catsup
- 10 red hot chillies pounded well
- 1 tsp. sugar
- 2 tbsp. cooking oil
Thai Sea Food Blog : Preparation
1. Wash and crab, remove the shell, and chop into large pieces.
2. Heat the oil in a frying pan. When hot, add the chillies and garlic and fry until fragrant. Then, add the chicken stock and season to taste with oyster sauce, chilli sauce, catsup, sugar, and soy saue.
3. Add the crab and stir and turn in the pan until done.
4. Beat the milk and the eggs together, mix in the bamboo shoot, mushrooms, and onion , pour into the frying pan, stir and turn for about half a minute, and then add the celery, spring onion, and spur pepper. After a couple of more turns, dip onto a plate, and serve.

Thai Sea Food Blog : Today recipe and tips "Pla Samli Daet Diao"

Pla Samli Daet Diao
( Fried Sun-Dried Kingfish )
Thai Sea Food Blog : Ingredients
- 1 kingfish 500-700 grams
- 1 tbsp. finely sliced shallot
- 2 tbsp. shredded green mango
- 1 tsp. shredded hot chilli
- 3 tbsp. fish sauce
- 2 tbsp. lime juice
- 1 tsp. palm sugar
- 2 cups cooking oil

Thai Sea Food Blog : Preparation
1. Wash and clean the fish. Fillet,leaving the two sides joined along the belly. Open the fish out flat so that the skin is downward, remove the bones, and sore the flesh with a knife.
2. Ater allowing it to dry, lay the fish opened out flat in strongsunshine for five to six hours, turning regularly so the sun strikes both the skin side and the interior.
3. Pour the oil into a deep frying pan and place on a medium heat. When the oil is hot, place the fish, still opened out, in the oil. When the lower side becomes crisp and golden, turn the fish and continue frying until it is done on both side; than, remove from the pan, drain, place on a serving dish, and arrange leaves of lettuce around it.
4. Toss the shallot, mango, and chilli together, seasoning with fish sauce, lime juice, and palm sugar so that a sour taste is the predominant one. Spoon into a bowl and serve with the fish.