- 250 g of dry Jasmine rice
- 2.5 tbsp vegetable oil
- 1 Thai chili
- 1 inch of fresh ginger
- 3 cloves garlic
- 2 large eggs
- 150 g picked white crab meat
- 2 spring onions
- 1 tbsp fish sauce
- 1 tbsp Fino sherry or Shaoxing rice wine
- 1 tbsp light soy sauce
- a handful of fresh coriander leaves
- slices of cucumber, to serve
Serves: 2 people
We love this Thai variation on crab, which we’re used to seeing in salads, pasta dishes, or as a toast topper. The ginger and chili pack a punch and give the crustacean a wonderful aromatic flavoring. This versatile seafood, in season for most of the year, is less expensive than lobster and easier to find, making crabmeat a spring and summer favorite! Try this recipe paired with a crisp, chilled white wine or rosé from Provence whose acidity compliments the crab meat’s umami. For more tips on wine pairings with crab, check out Williams-Sonoma’s guide.
But back to the food! Begin by cooking and draining the rice. In keeping with classic East Asian cuisine, this dish is best prepared in a wok.
Put half a tablespoon of vegetable oil in the wok on high heat. Finely slice the chili. Peel and grate the ginger. Add both to the wok, stirring them for a dozen seconds as the mixture cooks and becomes fragrant.
Take half of the rice so as to not crowd the wok and stir fry it for 2-3 minutes. The rice should start to take on color and become chewy. Set the stir-fried rice aside and repeat the process with the rest of the rice. When the remaining rice has been stir-fried, add the first batch back to the wok, stirring to combine all of the rice.
Next, drop in a tablespoon of fish sauce and a tablespoon of either rice wine or sherry. Add the soy sauce. Stir the rice until the sauces have evaporated. Taking care not to spill the rice over the edge, push it toward the side of the wok to clear room for your two eggs. Scramble them in the wok with a fork or spatula and combine them with the stir-fried rice.
Now it’s time for the most important ingredient – the crab! Finely slice the two spring onions and add them along with the white crab meat to the rice. Stir until the crab meat is nicely warmed before adding the coriander. Continue to stir and taste the mix. You may want to add a bit of salt for seasoning. When it’s seasoned to your liking, you’re all set! Serve the rice in bowls topped with cucumber slices and set out chopsticks for the adventurous (maybe with backup forks, for the less agile!).