Crab Tails Lemongrass Relish – Took Prik Thakrai

I N F O A sweetly aromatic relish in which the floral citrus flavor of the lemongrass is tempered by the freshly cooked crab tails. There’s an old trick to making lemongrass even more aromatic: toss it briefly in boiling water after cleaning.

This softens it, makes it easier to cut and gives it a more intense aroma. However, this should only be done immediately before processing.

Dried crayfish tails give substance to the relish, an aromatic alternative would be freshly grilled pla grop (crispy fish) or possibly even smoked trout. This changes the original flavor, but only for the best, and with a few grilled shallots, chilies or possibly pea eggplants, the delicious smoky flavor can be enhanced. From the shrimp paste, if cooked, take only a tiny mass to deepen the flavor. A small amount of coriander root and a piece of lime or orange peel emphasize the character of this relish.

P R E S E R I T I N g Grind garlic with salt in a mortar. Add dried crab tails and lemongrass and, when completely pureed, chilies and shrimp paste. Add crab tails and mash. Season with sugar, lime juice and fish sauce – it should taste floral like lemongrass, spicy, sour, salty and sweet. Season accordingly.

Bring to the table with one or more of the following additions:

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