The Crab In The Room

One of Royal Thai cuisine’s defining characteristics is how specially-prepared dishes dance along your tastebuds. At Blue Elephant in Bangkok, the Hor Mok Bpoo Tod, a deep-fried crab soufflé, is a joy to eat not just for its mix of flavours but delicate texture. To make the popular dish, Chef Nooror Somany Steppe pounds spices into a red curry paste then combines the paste with minced chicken, minced prawn, steamed crab, kaffir lime leaves and sweet basil leaves. Egg yolk, coconut milk are added to the mixture which is then steamed in a crab shell. Afterwards, the souffle is lightly breaded and deep-fried before being served with a sweet and spicy pineapple sauce.

Wine companion: You would expect Blue Elephant to offer wines that are particularly tuned into spicy Thai food. The Josmeyer, Cuvée Royale is a private label Gewürztraminer blend, which perfectly matches this delicate dish.

For more contact: blueelephant.com