When we were in Bangkok recently we wanted to go to David Thompson's restaurant, but the food at our hotel was so fabulous we never went out to eat. We have his giant Thai Cookbook: Thai Street Food, and made Fried Rice with Crab from it. (we substituted Shrimp and Scallops for the Crab. This recipe is a keeper!
Fried Rice with Crab
Thai Street Food
David Thompson
SERVES
2
2-3 garlic cloves,
peeled
good pinch of salt
3-4 tablespoons
vegetable oil - peanut is a good choice
2 eggs - ideally 1 duck and
1 chicken
2 cups cooked rice -
freshly cooked and warm but not steaming hot
2-3 tablespoons light
soy sauce
pinch of white sugar
pinch of ground white pepper
approximately 100 g (3 oz)
cooked crabmeat - more, if feeling generous
3 spring (green)
onions, trimmed and finely
chopped coriander leaves,
lime wedges and cucumber slices, to serve
chillies
in fish sauce (see below), to serve
+ CHILLIES IN FISH SAUCE
¼ cup
fish sauce
5-10 bird's
eye chillies (scuds), finely sliced
1 garlic
clove, finely sliced – optional but desirable good squeeze of lime juice –
optional
good pinch of chopped coriander
Combine the fish sauce, chillies and garlic in a
bowl and set aside. It keeps for some time - in fact it becomes richer and
milder as it settles for a day. Make sure it is covered if you are making it in
advance - and if the fish sauce evaporates, add an equivalent amount of water
to refresh it. Just before serving, stir through the lime juice and coriander.
FRIED
RICE WITH CRAB
This
is a classic version of fried rice and one of the best. Fried rice made its
debut on the streets of Thailand about 80 years ago. In the Chinese community,
where fried rice has been eaten for much longer than this, it is traditionally
one of the last dishes to be served at a celebratory banquet - say, for a
wedding or to mark Chinese New Year - and so it has to be good to entice diners
to take some.
Most
authorities advocate allowing the cooked rice to cool completely, but I have
found that if the rice is too cold it clumps - and forcing the clumps apart
during frying breaks the rice grains. I actually prefer rice that is still
slightly warm, ideally freshly cooked then left to cool for an hour or two. If
it is too hot, the fried rice will be sticky; too cold, and it will be slightly
tough and possibly marred by broken grains.
Some
cooks say the best fried rice is made with an equal amount of duck and chicken
eggs, and here's where the controversy begins: should the egg go in before the
rice or afterwards? Each cook will have their own stance, but I believe the egg
should go first. If the egg is added after the rice, I find it can make the
fried rice gluey, sticky and heavy - especially if using a duck egg or two.
Blue
swimmer crab has the sweetest meat so is the perfect choice for fried rice, but
naturally almost any crabmeat will do. If you want the freshest most succulent
crabmeat then you must cook and shell the crab yourself - it really does make a
difference. Almost any other meat can be used, including fresh pork, chicken,
prawns, Chinese barbeque pork or duck; if using raw meat or seafood, add them
to the wok along with the garlic to ensure both are ready at the same time.
In
Thailand, fried rice always comes with a few slices of cucumber and tomato as
well as a few wedges of lime to squeeze over the rice. I like the refreshing
crunch of the cucumber, and I think the lime is de rigueur, but I am not so
convinced about the tomato.
·
Crush the garlic to a somewhat coarse paste with the salt - either by
pounding it using a pestle and mortar or finely chopping it with a knife.
·
Heat a well-seasoned wok over a low-medium heat and add about 2
tablespoons of the oil, then stir in the garlic paste and fry until it has lost
its sharp raw aroma, has become nutty, and is just beginning to color. Take
care not to burn the garlic, as this would taint the fried rice and ruin it.
Crack in the egg and allow them to set slightly before stirring and scrambling,
trying to keep them in quite large, soft curds. Be careful not to overcook the
egg and so make it dry.
·
Add the rice, turn down the heat to low and mix and toss the rice, frying
it gently and ensuring that all the grains are lightly coated with egg and oil.
If it seems too dry, dribble a little extra oil down the side of the wok, but
don't overdo it - the oil should just coat the rice, not swamp it.
·
Season with the soy sauce, sugar and pepper and continue to fry until
the soy sauce is absorbed. Taste the rice: it should be gently seasoned, nicely
but not overly salty and pleasingly rounded in flavour. Under-seasoning the
rice will make it taste spare and hollow - add a little more soy sauce, if necessary.
Now stir through most of the crabmeat and spring onions but reserve a little of
both to sprinkle over the fried rice when serving.
·
Divide the rice between two plates and sprinkle with the reserved
crabmeat and spring onions. Serve with coriander leaves, some slices of
cucumber and a wedge or two of lime, and accompany with a small bowl of
chillies in fish sauce.
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