Pickled crab in fish sauce, or ปูม้าดองน้ำปลา (poo maa dong nam pla) in Thai, is a vibrant and intensely flavorful dish that perfectly captures the essence of Thai cuisine. The salty tang of fish sauce, combined with the sweetness of sugar and the subtle heat of chilies, creates a complex and addictive profile that elevates the naturally sweet crab meat. This simple yet extraordinarily delicious recipe transforms fresh crab into a delightful condiment, perfect alongside rice, noodles, or as a bold addition to various Thai dishes. It's a recipe that balances the umami richness of the crab with a refreshing acidity, resulting in a truly unforgettable culinary experience.
This quick-pickling method requires minimal effort but yields maximum flavor, transforming humble ingredients into a culinary masterpiece. Ready to embark on this exciting culinary journey and create your own batch of addictive pickled crab? Let's dive into the step-by-step instructions below!
Tools Needed
- Bottles/jars
- Spoon
Ingredients
- Fresh Crabs
- Ice-cold water
- Chinese Garlic: 7-8 cloves
- MSG: 1 tablespoon
- Pickled Garlic Water: 4 tablespoons
- Fish Sauce (Pla Thib Phrasorn)
Step-by-Step Instructions
Step 1. Prepare the Crabs
- Select fresh crabs. Shock them in ice water to make them unconscious.
- Scrub and wash the crabs thoroughly. Drain completely.
Step 2. Marinate the Crabs
- Arrange crabs in prepared bottles or jars.
- Add crushed garlic (7-8 cloves).
- Add 1 tablespoon of MSG, 4 tablespoons of pickled garlic water.
- Pour in enough fish sauce to cover the crabs completely.
- Press down the crabs with a spoon to ensure they are submerged in fish sauce. Close the lid.
Step 3. Initial Fermentation
- Let it sit at room temperature for 4 days.
Step 4. Storage and Preservation
- After 4 days, remove crabs from the marinade and store in a refrigerator.
- For longer storage, boil the remaining marinade, let it cool completely, and pour it back over the crabs along with more crushed garlic.
Read more: Thai Beef Stew with Rice: A Melts-in-Your-Mouth Recipe
Tips
- Never use rotten crabs.
- The pickled crabs should smell good, not fishy or rotten.
- The pickled crabs can be used in papaya salad or other dishes.
Nutrition
- Calories: approximately 200-250
- Fat: 8-12g
- Carbs: 5-10g
- Protein: 20-25g
FAQs
1. Can I use other types of crab for this recipe?
While blue crabs are traditional, you can experiment with other crab varieties. Just ensure they are fresh and cleaned properly. The cooking time might need slight adjustment depending on the crab size.
2. How long will the pickled crab last?
Stored properly in an airtight container in the refrigerator, your pickled crab should last for about 3-5 days. Make sure the crab is fully submerged in the pickling liquid.
3. Can I adjust the spice level?
Absolutely! Adjust the amount of chili to your preference. Start with less and add more to taste, as the heat intensifies over time.
This Easy Pickled Crab in Fish Sauce recipe is a testament to the magic of simple ingredients transformed into an extraordinary dish. Enjoy the vibrant flavors and satisfying crunch of this authentic Thai delicacy, perfect as a snack or a flavorful addition to your meals. Now go forth and create your own delicious batch!