Pattaya Fried Crab

The best Thai style fried crabs with a thick savoury sauce. Combining coconut milk, shallots, curry powder, fish sauce, and pineapple balances the sweet and sour flavours. A hint of sweet comes from the palm sugar.
Pattaya Fried Crab
Share on facebook
Share on twitter
Share on linkedin
Cooking Time
20 mins

Ingredients to grind

  • 10 pieces shallots (A)
  • 6 cloves garlic (A)
  • 6 stalks coriander leaves (A)
  • 2 leaves lime leaves (A)
  • 2 cm ginger (A)
  • 1 cm galangal (A)
  • 3 tbsp. fish curry powder
  • Thick coconut milk (from 1 coconut)
  • 2 tbsp. fish sauce
  • 1 tbsp. palm sugar
  • Lime juice (from one lime)
  • ½ pineapple (sliced thinly)
  • 1 handful Vietnamese coriander
  • *Use ‘Visawit’ oil to fry


1. Heat the oil and stir-fry ingredients (A) until fragrant.
2. Add the curry powder and fry.
3. Pour in the coconut milk and bring it to a boil.
4. Add in the pineapple and crabs.
5. Cook until the sauce thickens.
6. Before serving, sprinkle the Vietnamese coriander on the crabs.
7. Add in salt, fish sauce, palm sugar and lime for taste.

Be a part of the Community

Copyright © Chef Wan Lifestyle 2021. All rights reserved

Powered by

Technology & Solutions Partner