CREAMY THAI CRAB MEAT DIP
Stir-Fry Fish Sauce
Red Curry Paste
Plain Rice Crackers
Ingredients required for this recipe:
200ml Trident Coconut Cream
1 small spring onion, very finely chopped
¼ teaspoon Red Curry Paste
170g can Crabmeat, drained
1 teaspoon Fish Sauce
1 egg, beaten
Mix the Trident Coconut Cream, spring onion and Red Curry Paste in a small saucepan and boil until well reduced and thick.
Add the crabmeat and fish sauce and stir. Cook for 30 seconds.
Stir in 1 beaten egg and cook gently for 20 seconds. Then set aside to cool.
Spoon into a bowl and serve with Trident Rice Crackers.