Sticky Rice with Crab Tails – Kao Niaw Nar Gung

I N F O Around four o’clock in the afternoon, ladies in Thai royal palaces were served this unusual treat. Plucked dried fish and minced chicken or pork were also prepared and served on long-grain rice.

P R E S E D Salt, coriander root, garlic and peppercorns grind into a paste in a mortar. Heat oil in wok, fry paste until golden, then add crab tails, season with fish sauce and sugar, and gently toss for about 1 minute more until crab tails are just cooked. Season with salt, stir in kaffir lime leaves and cilantro and set aside. Cool over sticky rice form and bring to table.

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