Crab Tails in Coconut Milk

A delicious mushroom dish for any occasion!

– Thailand

– posted by K.-H. Boller – modified by Bollerix

Peel the crab tails, free them from the intestinal string and cut them in half, but the two halves should hang together. Dab dry and keep in the refrigerator until frying.

Clean the mushrooms and chop the stem ends. Set aside.

To make the sauce, mix the sherry, chili sauce, coconut milk and salt in a small baking bowl and set aside.

Mix the cornstarch with the same mass of cold water and set aside. Heat the wok or a sauté pan to very hot on the highest flame and add the butter and oil. As soon as the butter starts to melt and bubble, sauté the garlic in the hot fat for a few seconds, add the crayfish tails and continue stirring and tossing at maximum frying heat until they start to turn white after 2 minutes. Add the mint, mushrooms, basil and scallions, stir-fry for 15 seconds, then pour in the coconut milk. When the sauce begins to boil slightly, thicken with a little cornflour liquid in masses. Finally, stir in the lime juice and ladle the sauce with the crab tails onto a warmed platter or individual plates. Serve immediately.

spaghetti-like Chinese noodles. You omit the crayfish tails in this case, saute garlic in a little butter in a 25-cm frying pan, add basil, mi

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