Thailand: Garlic Crab Salad

Serves: 2       Cooking time: 5 mins

1 soft shell crab, cut into quarters
5 garlic cloves, chopped
2 coriander roots, chopped
2-3 tbsp Olivado peanut oil
1 tsp salt
1 tsp oyster sauce
1 tsp sugar
1 tsp soy sauce
1/2 tsp palm sugar
1/2 cup slow-cooked garlic

Heat the saucepan on high and add water and oil. Submerge the crab into the high-heat oil using a metal sieve and gently toss around for two minutes until the crab is cooked and golden brown. Place crab aside in a strainer to remove excess oil.

Place the garlic cloves and coriander root on a board and finely chop them together.

In a frypan or wok, drizzle an ample amount of peanut oil, then add the chopped coriander root and garlic. Keep the ingredients moving in the frypan to avoid sticking. Pour extra peanut oil if desired.

Add in the salt, oyster sauce, sugar, soy sauce and palm sugar and stir thoroughly.

Throw the crab into the frypan to bring back the heat and mix together.

Sprinkle slow cooked garlic over the top of the mixture until mostly covered.

Serve with a side of lettuce and tomato.

Top tip
To make the slow cooked garlic simply add 500mls Olivado High heat oil to a small saucepan. Heat to 150dc, when hot add the garlic, stir and cook until just turning golden, remove with slotted spoon and drain on a paper towel. Set aside, store in an airtight container.

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