| Candied Crab 
| | A tradition of Thai cuisine often found in the local street markets and regarded as something of delicacy. Small whole crabs are used which are prepared and cleaned in the usual manner, before being boiled in the sap of the palm tree. The sap is a common source of sweetness in Thai cookery, a cuisine dominated by sugar. When simmered and reduced the sap forms a molten sugar rich liquid similar to hot fudge. The live crabs are placed into this ‘fudge’ and cooked for 10 minutes, before being removed and sun dried. A method also applied to shrimp. | |