Destination
Ayutthaya
The story
Yam pu ma is one of Thailand's most-loved seafood salads and a specialty of the coastal regions (Krabi, Phuket, Hua Hin): fresh blue swimming crabs (pu ma) are steamed, cracked and their meat is picked out, then dressed with the classical Thai yam salad dressing — bird's-eye chili, fish sauce, palm sugar, lime juice — and tossed with red onion, celery, coriander, mint, spring onion and roasted peanuts. Served on a plate of romaine or lettuce leaves. Sold at every Thai coastal seafood restaurant and Bangkok Thai-seafood counter.
Method
Steam whole blue crabs in a large steamer for 12 minutes until the shells turn bright orange-red. Cool briefly.
Crack shells and pick out the crab meat with a small fork or pick. Aim for a mix of large and small pieces. Discard shells.
In a mortar (or with a knife), pound garlic and chilies briefly. Transfer to a bowl. Whisk in lime juice, fish sauce and palm sugar until sugar dissolves. Taste and balance.
In a large bowl, combine crab meat, red onion, spring onion, celery, mint, coriander, Thai basil and red spur chilies. Pour dressing over. Toss gently to combine — do not crush the crab.
Fold in crushed peanuts at the last moment (they lose crunch if tossed early).
Arrange lettuce leaves on a platter or individual plates. Pile the crab salad on top.
Scatter with extra chili slices, coriander and a squeeze of extra lime.
Serve immediately. Diners can wrap the salad in lettuce leaves for a hand-eat, or eat with a spoon. Best within 30 minutes of dressing.
Tips
- Fresh blue crab. Pre-picked crab meat works as a shortcut but loses some flavour.
- Balance the dressing. Should hit sharp, sweet, salty, hot in equal proportions.
- Peanuts at the end. Adding early makes them soggy.
- Herbs generously. This is a herb-forward salad.
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