Fried rice with prawns and soft-shell crab

Have you ever tasted soft shell crab ? The province of Suratthani is one of the best places in Thailand to discover this delight. There are many ways to enjoy soft shell crab : in tempura, in curries, in salads or simply sauteed with garlic and pepper. Here's our favorite, with prawns and rice : nice, easy and yummy !

Serves 2

6 prawns, peeled, deveined

2 soft-shell crabs, washed and dressed (face, gills and apron removed)

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon coconut sugar

Vegetable oil, to deep fry + few tablespoons to stir-fry

2 eggs, lightly beaten

2 cloves garlic, chopped 1 teaspoon sour curry paste "kaeng som" (or red curry paste)

1 medium sized onion finely sliced

1 small carrot, cut in fine julienne 400 g cooked rice Garnish : cucumber, lime, spring onions, chilies, tomatoes.

Marinate crab and prawns (or shrimps) into the seasoning for few minutes : fish sauce, soy sauce, oyster sauce and sugar. Then drain crab and prawns (reserve the marinade), sprinkle with wheat flour and deep fry. It takes about 4 minutes to cook the crab and about 2-3 minutes to cook the prawns (it depends on their size).

Prepare a very thin omelette which each of the eggs. Reserve.

Heat oil in a large pan over medium heat. Stir-fry onion, garlic and curry paste until it releases the flavours Add carrots then stir-fry briefly. Add the reserved marinade and then the rice. Mix well. Taste to see if extra fish sauce or sugar is needed.

Wrap the fried rice into the omelettes. Place prawns and soft shell crab on top. Garnish with cucumber slices, lime, spring onions, fresh or chili flakes