I N F O This is a luscious, creamy relish that tastes even better with a tiny bit of corail. Freshwater crayfish, crab meat, crab tails cooked through, chopped scallops or fish are possible alternatives. Furthermore, you could prepare grated ginger, krachai or green mango.

T O P E R I T I O N Rinse crayfish and place in a large saucepan of boiling hot salted water form, perhaps with leftover lemongrass or kaffir lime leaves, and make for 3 minutes. Remove and place in iced water, then scoop out and scrape out all the meat and corail. Remove the intestines, then the meat, cut into slices. clear soup and coconut cream boil over medium heat. Season with sugar, tamarind water and fish sauce.

Add minced pork, stir so it does not clump together, it should not make. Add crab meat and corail and lemongrass, lightly toss briefly, then add shallots, chilies and cilantro. The relish should taste savory, salty, sweet and sour.

Additional dishes to choose from:

– raw vegetables, especially arugula, spinach and cabbage

– grilled vegetables, e.g. Japanese melanzane, mushrooms and bamboo shoots

– fried vegetables, e.g. “betel” leaves and Siamese watercress

– spicy pickled vegetables

– crispy fish fritters

– sweet pork

– fried pork with spices

Tip: Always use aromatic spices to enhance your dishes!

Crayfish Cooked in Coconut Cream – Lon Yabby

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Instructions:

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