Name: Stir-fried crab claws
Yield: Serves 4
Cuisine: Thai
Ingredients: 1 tbsp black vinegar or rice vinegar; 2 fat arms of spider crab or other crab claws; ½ tbsp cornflour, dissolved in 2 tbsp cold water; 1 stick lemongrass, trimmed and shredded salt and pepper; 3 tbsp Chinese rice wine; 4 red chillies, chopped; bunch of spring onions, finely shredded, or chopped garlic chives; 3 cm piece fresh root ginger, peeled and shredded; 1 tbsp caster sugar; 2 tbsp groundnut oil; 5 cloves garlic, roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

The fattest, juiciest arms of dismembered spider crab are on the menu at Bangkok’s Seafood Market restaurant (Soi Sukhumvit 24, Sukhumvit Road, Khlongtoey). Here, in neon-lit supermarket-like surroundings, you grab a trolley, stack it with gorgeous seafood pulled from a mile-long iced counter - an altar to some of Thailand’s finest - then select some veg, and hand the lot over to a battery of wok-flaming cooks, who will cook it to your suggestion (but with their formulaic interpretation). T