Minced Crab Tails Cooked in Coconut Cream – Lon Gung

I N F O This is a refined dish with a purity of flavor that brings out the best qualities of a lon: lush, balanced and elegantly reflective of the milieu from which it comes.

Mom Ratchawongse Theuang Sanitsawongse, a descendant of King Rama Ii, was a famous cook for as long as the first half of the 20th century. Her recipes are often listed in the memorial books of others because they are considered classic.

This lon comes from Bangkok, where there are plenty of crab tails. I like to add a tiny bit of corail paste because it adds a subtle touch and a nice richness to this wonderful relish. Fresh crab meat is an acceptable substitute for crab tails.

P a g e coconut cream with clear soup and salt. Add fresh tamarind and chopped lard or pork, stirring throughout to prevent lumps. Simmer on low heat for one minute. Season with palm sugar, fish sauce and tamarind water. Add crab tails. Simmer until cooked through – just 1 minute. Finally, add shallots, chili and cilantro. Top with the additional coconut cream. The lon should taste creamy, salty, sour and slightly sweet.

As additions:

– raw vegetables, exceptionally cucumber

– pickled vegetables

– fresh or possibly dried fish, deep fried

– crispy fish fritters

– sweet pork

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