Bu Lon (Crab Dip) ปูหลน
Recipe from: Colonel Ian F. Khuntilanont-Philpott
1 ½ cups coconut milk1 cup crabmeat, shredded4 tablespoon hom daeng (shallots), thinly sliced2 tablespoon nam makham piak (tamarind juice)1 tablespoon prink chi fa daeng (red Thai jalapenas), sliced1 teaspoon nam som paep (palm sugar)salt and pepper to tastebai chi (cilantro leaves), for garnish
In a saucepan, bring the coconut milk to a simmer, and add the crabmeat, stirring occasionally for about 5 minutes. Add the remaining ingredients except the sugar, salt and pepper, and continue to simmer until it thickens to a sauce-like consistency. Taste and add the sugar, salt and pepper to taste.
Serve in individual small bowls, garnished with cilantro leaves. Will keep 2 or 3 days in the refrigerator.
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