2 blue swimmers (600g)
3 cloves garlic, pounded
1 onion, sliced
2 tbls fish sauce
1 1/2 tbls sugar
2 tbls Thai curry powder
1/4 tsp white pepper
1 tbls sesame oil
1 egg, beaten
2 spring onions, sliced 3cm
1 tbls coriander leaves, chopped
Clean and chop crabs into pieces, crack legs and claws.
Heat 2 tbls coconut oil and saute garlic and onion 30 seconds.
Add crab and stir-fry 2 minutes.
Add fish sauce, sugar, curry powder, pepper and sesame oil,
mix well, cover and cook 3 minutes.
Add egg, stir well. Add spring onion and coriander.
Inspired by Jai Poon Lap seaside eatery, Pratchuap Kiri Khan.