‘Niang ryndia tham tungtap’ (Eri silkworms crab chutney)
November 14, 2017
: 3
: 10 min
: 40 min
: 50 min
: Medium
As the name suggests, this is a side dish recipe made from Eri silkworms and local crabs. This dish is a must have for local during the season of Eri silkworms. The locals use fried Eri silkworms and roasted crabs to make this dish. So let’s start cooking.
Ingredients
- Eri silkworms- 150gms (whole, no need to cut into pieces)
- Local crab meat- 1-2 (if big crabs), 10 (if small)
- Big onions- 2 (roughly chopped)
- Green chilies- 2 (add more if you like)
- Salt- to taste
- Oil- 5tbsp for frying (mustard oil/ refined oil, as you prefer)
Directions
- Step 1 Take a deep saucepan
- Step 2 heat up the oil till hot. Add the Eri silkworms, fry till golden and crisp.
- Step 3 Clean the crab then insert the whole crab on skewers and roast over an open fire or an oven.
- Step 4 Remove the crab from the skewers and break the crab into pieces. Take out the crab meat and keep aside.
- Step 5 In a blender, add chopped onions, green chilies, fried Eri silkworms, the roasted crab meat and salt to taste. Blender till it all comes together.
- Step 6 Transfer it to a bowl and its ready to be served for lunch or dinner.
Recipe credits: Kong Sesilia Shadap