Thai
Thai - Rice
Crab Rice
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 2 cups chilled jasmine rice
- • 250g jumbo lump crab meat
- • 2 eggs
- • 3 cloves garlic, minced
- • 1 shallot, sliced
- • 2 tbsp fish sauce
- • 1 tsp sugar
- • 1/2 cup spring onions, sliced
- • 1 cucumber, sliced
Preparation Steps
1
Phase 1
Cook the rice the day before and chill it thoroughly.
2
Phase 2
Fry the garlic and shallot in a hot wok with oil until golden.
3
Phase 3
Add the eggs and scramble until lightly set.
4
Phase 4
Add the crab meat and toss gently without breaking up the lumps.
5
Phase 5
Add the rice, fish sauce, and sugar; stir-fry over high heat until the grains are loose.
6
Phase 6
Fold in the spring onions and serve with cucumber and lime wedges.