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Poo cha (a.k.a. poo ja) is a Thai dish consisting of stuffed, deep-fried crabs. The dish is best prepared with fresh crabs that are steamed, and the meat is then removed and flaked before it is combined with pork, shrimps, soy sauce, garlic, fish sauce, and various other spices and seasonings.
The mixture is then stuffed inside crab shells, which are occasionally steamed before they are deep-fried. The crabs are usually served with a dipping sauce on the side.
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Kai jeow pu is a traditional crab omelet originating from Thailand. It's usually made with a combination of crabmeat, eggs, a bit of flour, fish sauce, and oil. About half of the eggs are fried in hot oil, topped with crab meat, and then the combination is topped with another layer of eggs.
The eggs and the crab meat can also be mixed together, then simply fried in lots of hot oil. Once the omelet has been shaped and fully cooked, it is served immediately. Kai jeow pu has recently been popularized by Bangkok's famous chef Jay Fai, whose street food stall was awarded a Michelin Star.
MOST ICONIC Kai jeow pu
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Phuket-style crab curry is a traditional curry originating from Thailand as a specialty of Phuket. The curry is usually yellow, sometimes red, and it's made with a combination of red or yellow curry paste, large chunks of cooked crab meat, coconut milk, shrimp paste, fish sauce, and sugar.
The ingredients are simmered over low heat until the curry develops a thick consistency. Once done, Phuket-style crab curry is traditionally served with vermicelli rice noodles.
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