Crab with Bean Sprouts and Egg

Name: Crab with Bean Sprouts and Egg (Bpu Pat Kai Sy Tua Nork)
Cuisine: Thailand
Ingredients: 2 cloves garlic; Pinch salt; 30 mL (2 tablespoons) safflower oil; 2 eggs, chicken or duck, lightly beaten; 2 eggs, chicken or duck, lightly beaten; 2 eggs, chicken or duck, lightly beaten; 100 g (4 oz) crab meat; 15 mL (1 tablespoon) oyster sauce; 1 teaspoon castor (superfine) sugar; 30 mL (2 tablespoons) stock; 50 g (2 oz) bean sprouts; ¼ teaspoon white peppercorns, ground; 1 tablespoon fresh coriander (cilantro) leaves

Bpu Pat Kai Sy Tua Nork

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS IS A delightful lunchtime dish, usually eaten with a bowl of rice and bamboo and pork soup.

Ingredients

2 cloves garlic
Pinch salt
30 mL (2

Asia
Thailand
Lunch
South East Asia

Method

Crush the garlic and salt together. Heat the oil in a pan and brown the salted garlic. When golden, add the eggs and fry until partially cooked. Add the crab, oyster sauce, sugar and stock. When the liquid has come to the boil, add the bean sprouts and fold the egg mixture over them. Serve sprinkled with the white pepper and coriander leaves.