I N F O Pomp and ceremony have also played a role in the development of Thai cuisine. Prince Paribatra, a son of King Rama V who was minister of the navy in the early 20th century, was treated by the mayor to a nahm prik of crab roe, a rare delicacy, on the occasion of a visit to the coastal province of Samut Songkarn. Here follows the recipe of the host’s wife, Nang Ratchayaadtiraksaa.
The roe is only found in the female animal – there are stalls in large markets in Thailand that specialize in determining the sex of this animal. The roe runs down the center of the crab and on the inside of its shell. Raw roe spoils quickly and is very spicy. I recommend making it on the spot like the corail. Alternatively, the cooked, firm corail can be the innards of any crab – scraped out and used in this relish.
The cooked crab meat can be added to the relish or, dressed with a little coconut cream, served as a suitable side dish.
T O P E R I T I O N Steam or make the whole crab for 10 to 12 minutes. Cool, remove the meat and scrape out the roe.
Crush garlic with salt and shrimp paste. Add crab meat or roe, then chilies, grinding them only coarsely. Season with palm sugar, lime juice and fish sauce. Mix with the mango. The relish should taste hot, salty and sour.
As additions:
– raw G
