(For another version with chicken instead of crabmeat, see my post on Serious Eats.)
Crabmeat and Yellow Chili Stir-Fry (เนื้ิอปูผัดพริกเหลือง ร้านครัวอัปษร)
Author: Leela, based on the original recipe by Krua Apsorn Restaurant, Bangkok
Recipe type: Main Course
- 2 tablespoons vegetable oil
- 2-3 Thai yellow chilies (see notes)
- 3-4 kaffir lime leaves, hand torn into pieces and lightly bruised
- ¼ pound plump and crisp yard-long beans or green beans, trimmed and cut crosswise into ¼-inch pieces
- 8 ounces jumbo lump crabmeat (don't use claw meat or canned crabmeat)
- 1 tablespoon fish sauce, or to taste
- 1 teaspoon granulated sugar
- ½ tablespoon oyster sauce (Krua Apsorn does not use this; it's my own addition)
- ¼ cup chicken stock
- Snap off the chili stems and discard them. Slice the chilies crosswise into ½-inch pieces. Pound them in a mortar just to break them up into roughly ¼-inch pieces and cause them to release the essential oil. (If you don't have a mortar, place the chili slices in a plastic zipper bag, wrap the bag with a kitchen towel, then go at it with a heavy object such as the handle of a large Chinese cleaver or a meat mallet.
- Set a 10-inch skillet or wok over medium-high heat. When the skillet is hot, add the oil.
- Immediately add to the skillet, the pounded yellow chilies, kaffir lime leaves, and yard-long beans; stir them all around.
- Add the remaining ingredients; stir. Once the crabmeat is heated through, remove the skillet from heat.
- Transfer the finished dish to a serving plate and serve immediately with rice.
Auntie Daeng uses one yellow chili per 100 gram of crabmeat at Krua Apsorn. But use your own heat tolerance as the guide. If you can't find Thai yellow chilies, use red jalapeño or red Serrano peppers. Remove the veins and seeds before pounding them, if you want the dish to be fragrant of chilies without being too hot. Do not substitute with red or yellow bell peppers. They don't work the same way as Thai yellow or red chilies.