Panfried Softshell Crabs in Thai Red Curry
01/28/2002

Eurasia


Ingredients:

Softshell crabs, fresh and cleaned
*Thai red curry paste, 2 oz.
*Thai basil, 1/4 c.
*Fish sauce, 1 oz.
*Coconut milk, 1/4 c.
*Lime leaf, 2 pieces
Sugar, ½ teaspoon
Lime juice, 1 whole
Flour, 1 cup.
Peanut oil, 2 oz.

*denotes these products may be purchased in any Asian markets

Directions:

Start by cleaning the softshell crabs. Remove the lungs from each side
of the crab shells, by pulling back the points of the shell. Then,
turn the crabs over and remove the apron flap.
Place a saute pan on medium high heat. Add 2 oz. of Peanut oil. Dredge
the crabs in the flour and shake off the excess. Place in the pan and
cook for about 3 minutes, and then turn over and continue to cook for
another 3 minutes.
Now, remove the crabs and place on a plate in a warm spot. Drain the
oil and add all the ingredients except the Fish sauce and cook for
about 3 minutes, making sure to mix the ingredients well.
Now, add the Fish sauce a little at a time, because it is very salty.
When satisfied with the taste, pour over the crabs and serve right
away.
Serve with Thai Jasmine rice. Good with Thai beer and a nice Sauvignon
Blanc.