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  1. #1
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    Fried Crab! Awesome!!!!!

    My missis used to cook this now and again and I always "pigged on it" but today is the first time I watched haow it was done - serves about 3 or maybe 4 if they eat loads of rice.

    Ingredients:

    1KG of those mottled kind of leopard looking sea crabs.
    15 Chillies, the red ones, Prik Chee Fah, they are about 2" long.
    Black Pepper, a teaspoon I guess.
    A bulb of that BIG Chinese Garlic, not that fuck around Thai shit!
    A small (I think 10g) pack of curry powder.
    2 Big chickens eggs.
    A good handfull of (I Think) it is called Chinese Celery - it looks like overgrown coriander, usually sold in groups of three.. coriander spring onion and this one. - Chopped.
    A good handfull of spring onions.- chopped.
    A good handfull of coriander - Chopped.
    Half a bowl of water. - chopped!

    Method.

    Rip off the crabs big claws and carefully pulverise with the BOK BOK till they are cracked but not shattered.

    Remove the crab shells and scoop out the shit from their heads.

    Half the crabs sort of head to tail, so you have two bits with the same number of arms each side.

    Take half of the chilli, all the garlic, all the pepper, and bok bok till thety are well squashed.

    Get a Wok, and about two big spoons of oil, and get it so hot it smokes.

    Add the chilli, garlic pepper, and then the curry powder.

    Fry for a minute or so, or until you can no longer breathe in the room.

    Now add the two eggs - beaten first, and fry until almost cooked,

    Now throw all of the crab in there and keeps stirring.

    After about 2 minutes, throw in the water and cover.

    cook for another two or three minutes.

    Now throw in the remaining half of the chillies, roughly chopped, along with the coriander, Chinese celery and spring onions.

    Cook for a couple of minutes, and serve...add prawns too for a bit of an easier attack.

    (I almost forgot) A pinch of MSG and a pich of sugar just before you are done...and it is fantastic!

    I will cook it myself next time, I generally shy away as I have trouble finding the crabs SHIT so to speak!

  2. #2
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    Sounds a bit like a pad poo pongaree...sounds delicious too...snap a piccie next time.

  3. #3
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    I do like a good crab curry.

  4. #4
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    SHUNPIKE

    Sounds a bit like a pad poo pongaree...sounds delicious too...snap a piccie next time.

    Quote Originally Posted by Missismiggins View Post
    My missis used to cook this now and again and I always "pigged on it" but today is the first time I watched haow it was done - serves about 3 or maybe 4 if they eat loads of rice.

    Ingredients:

    1KG of those mottled kind of leopard looking sea crabs.
    15 Chillies, the red ones, Prik Chee Fah, they are about 2" long.
    Black Pepper, a teaspoon I guess.
    A bulb of that BIG Chinese Garlic, not that fuck around Thai shit!
    A small (I think 10g) pack of curry powder.
    2 Big chickens eggs.
    A good handfull of (I Think) it is called Chinese Celery - it looks like overgrown coriander, usually sold in groups of three.. coriander spring onion and this one. - Chopped.
    A good handfull of spring onions.- chopped.
    A good handfull of coriander - Chopped.
    Half a bowl of water. - chopped!

    Method.

    Rip off the crabs big claws and carefully pulverise with the BOK BOK till they are cracked but not shattered.

    Remove the crab shells and scoop out the shit from their heads.

    Half the crabs sort of head to tail, so you have two bits with the same number of arms each side.

    Take half of the chilli, all the garlic, all the pepper, and bok bok till thety are well squashed.

    Get a Wok, and about two big spoons of oil, and get it so hot it smokes.

    Add the chilli, garlic pepper, and then the curry powder.

    Fry for a minute or so, or until you can no longer breathe in the room.

    Now add the two eggs - beaten first, and fry until almost cooked,

    Now throw all of the crab in there and keeps stirring.

    After about 2 minutes, throw in the water and cover.

    cook for another two or three minutes.

    Now throw in the remaining half of the chillies, roughly chopped, along with the coriander, Chinese celery and spring onions.

    Cook for a couple of minutes, and serve...add prawns too for a bit of an easier attack.

    (I almost forgot) A pinch of MSG and a pich of sugar just before you are done...and it is fantastic!

    I will cook it myself next time, I generally shy away as I have trouble finding the crabs SHIT so to speak!
    Yes, that is it, but my wife cooks it damn spicy, and it is better than any restaurant if you cook it this way.

    I have had this before in bangkok, it is oversweet, and under spicy, believe me, try it, they spoil a lot of the food here for farangs thinking we can't eat spicy!

  5. #5
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    If you are talking about the same dish as what Shunpike is then it's not made spicy in Thai restaurants for Thais either. Not really supposed to be a spicy dish I think.

  6. #6
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    Quote Originally Posted by kfjvkjvk View Post
    If you are talking about the same dish as what Shunpike is then it's not made spicy in Thai restaurants for Thais either. Not really supposed to be a spicy dish I think.

    Then give it a go "Spicy" it is 100% better than any restaurant! - but it may not be to everyones taste, as I have eaten that "Nam Prik Ong" in reataurants up here, and it is sweet and heavy on tomatoes, when my wife cooks it it, it is made with about 50/50 pork to chilli, (She uses about three handfulls of that dried red chilli from the mountains) and the tomatoes are a secondary thought...shit my eyes are watering thinking about it...it ends up as a dip rather than a meal, three people cannot eat a small bowl of it.

    If you have poor access to a toilet, then I would stay well away!

    Constipation is the Thief of Time, but diarhear waits for no man!

  7. #7
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    Yeah, the pongaree stuff here is good, but deffo not spicy like your wife's version. I'll give it a go. I can eat it right out of the pot, as the bog is next to the kitchen, just to be safe.

  8. #8
    Thailand Expat jandajoy's Avatar
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    Make it again and take some bloody pics Missi.

    only chance Ive got to explain it to "her".

  9. #9
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    A pinch of MSG is CRAP, he11, any amount of that stuff is bad for anyone. If you are over weight, it can be deadly.

  10. #10
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    Quote Originally Posted by Eliminator View Post
    A pinch of MSG is CRAP, he11, any amount of that stuff is bad for anyone. If you are over weight, it can be deadly.

    I don't go along with that, I was diagnosed with high blood pressure, hypetertension and the doctor told me...NO SALT, MSG NO PROBLEM.

    I understand what you mean, some people cannot eat this stuff, but is not as bad as salt!

  11. #11
    Thailand Expat jandajoy's Avatar
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    A pinch ain't going to kill you.

  12. #12
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    Got to take a photo now miggins as your thread has been added here TeakDoor.com - The Thailand Forum Thai Curried Prawns

  13. #13
    Thailand Expat jandajoy's Avatar
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    Errrr.... its crabs DD

  14. #14
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    That dish is made with prawns or crab, just the url says prawns.

  15. #15
    Thailand Expat jandajoy's Avatar
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    Oh, OK.

  16. #16
    disturbance in the Turnip baldrick's Avatar
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    or video it with the nokia , convert and host on youtube - just make sure the area is well lit

  17. #17
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    Ok, I have a couple of crabs in the freezer, I'll buy a NEW alive one next week, and get the wife to cook it with a few photos.
    Indeed, mix prawns in there too... as it helps when you want to actually EAT something rather than fuck around with bits of shell trying to get a Gramme of flesh with a fucking toothpick!

  18. #18
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    Well for one thing, the recipe ingredients are a bit askew, the Chinese Celery is NOT Cilantro, or coriander, it is a totally different vegetable, the Thai (Chiang Mai) name is Pak Kampurn, it tastes nothing like coriander, and if used in the place of coriander will destroy the taste...it looks a little bit like BIG coriander leaves, but is a form of pungent celery. They normally sell it as a kind of 'three pack', you get a handfull of Coriander, a handfull of Spring Onions and a handfull of this stuff, all tied together.

  19. #19
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    Quote Originally Posted by Missismiggins View Post
    Well for one thing, the recipe ingredients are a bit askew, the Chinese Celery is NOT Cilantro, or coriander, it is a totally different vegetable, the Thai (Chiang Mai) name is Pak Kampurn, it tastes nothing like coriander, and if used in the place of coriander will destroy the taste...it looks a little bit like BIG coriander leaves, but is a form of pungent celery. They normally sell it as a kind of 'three pack', you get a handfull of Coriander, a handfull of Spring Onions and a handfull of this stuff, all tied together.
    I think I know of what you speak...looks a bit like Italian parsley, large-leafed, and has a bit of a black peppery-celery taste. Good stuff in any soup or salad. Don't know the proper name though, alas.

    Cilantro is merely the leaf of the coriander plant, the seeds are commonly called coriander, and the leaves, cilantro or chinese parsley.

  20. #20
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    Quote Originally Posted by Eliminator View Post
    A pinch of MSG is CRAP, he11, any amount of that stuff is bad for anyone. If you are over weight, it can be deadly.

    Deadly??? Hopefully, airlines will give out a free spoonfull to fat cunts at check in!

    Then I shall correct the recipe!

    "If you are at all overweight, be it GROSSLY or simply obese. When making this curry, add at least two tablespoons of MSG, and, should you be travelling to visit loved ones this Christmas period, please eat a few spoofulls of MSG to your food before getting on the plane, and sweating and heaving and dripping onto "Normal" sized people"

    Relax in the airport lounge with a 1KG bag of MSG and a spoon, you know how good it is for you!
    Last edited by Missismiggins; 12-12-2009 at 11:33 PM.

  21. #21
    The Dentist English Noodles's Avatar
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    Quote Originally Posted by jandajoy
    pics
    Quote Originally Posted by jandajoy
    only chance Ive got to explain it to "her".

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