Thai-Style Crab & Onion, 'Bu Pad Hom Yai'
This is a simple stir fry that shows that not all Thai dishes are laden with spices and chili!
For 4 Person(s)
- 1 Cup Crabmeat (a large crab, broken up, or loose crab meat)
- 2 Eggs
- 1/2 Cup White Onion, Diced
- 1/2 Cup Celery
- 1/2 Cup Spring Onion/Green Onion, sliced thinly
- 2 Tablespoons Garlic, Chopped
Method for Thai-Style Crab & Onion, 'Bu Pad Hom Yai'
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.
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.