Thai Food Recipe: Soft Shell Crab Som Tum

Ingredients

Serves: 3-4 people

Main Ingredients

• 1 green papaya (shredded)
• 1 small carrot (julienne)
• 2 soft shell crabs
• 3 cherry tomatoes    
• 2 snake beans (cut in to 1 inch pieces and blanched)
• 1 tsp dried shrimps    
• plain flour

For Dressing

• 5g baked cashew nuts (crushed)
• 3 Birdseye chillis 
• 3 cloves garlic (minced)
• 2 tbsp lime juice    
• 1 tbsp tamarind juice    
• 2 tbsp palm sugar
• 2 tbsp fish sauce

 Read More: Indonesian Food: Fried Tempeh Recipe

 

Instructions

To Prep

1. In a mixing bowl, combine the fish sauce, palm sugar, tamarind juice and lime juice and mix until the sugar has dissolved.   
2. Using a pestle and mortar, mash the chilli, garlic and shrimps together until the shrimps break in to smaller pieces. Add them in to the mixing bowl and mix well.
3. In a large mixing bowl, combine the snake beans, shredded papaya, tomatoes, carrots and dressing together. Mix well before adding in the dressing and then mixing again.
4. In another bowl, pour enough flour to coat the crabs. Season the flour and mix well before coating the crabs and setting aside.

To Cook   

1. Heat enough oil to fry the crabs with in a pot over a medium-high heat. Cook the crabs until they are golden and crunchy.   
2. When the crabs have cooked, remove them from the oil and let drain over paper towels.

To Serve

1. Plate the salad and place the deep fried crabs above it. Garnish with more crushed cashew nuts and more chilli.

This article and recipe adapted from this site

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