Poo Dong is crab, pickled and preserved in salt. Served on it's own or in papaya salad (Som Tum Poo Dong / ส้มตำปูดอง), pickled crab is sold on Thailand's streets and in restaurants throughout the country, Som Tum Poo Dong consists of salted raw crab, julienned green papaya, string beans, tomatoes, lime water, and various other ingredients. Some chefs will add roasted peanuts to the dish. Below is Chef Tan Wiratchadas' recipe for Pickled Crab.
Pickled Crab Recipe from Chef Tan
1 kg. fresh crabs
1 cup of fish sauce
1 cup of boiled water
8 tbsp sugar
4 tbsp sea salt
Ingredients for salad sauce:
1 tbsp chili chopped
2 head of peeled garlic, finely sliced
1 tbsp of chopped Cordial root chopped
4 tbsp of lime water
1 tsp palm sugar
Preparation for Crabs:
Fresh sea crabs - clean well and dry under room temperature
Put the fresh crabs put in plastic bag one by one Then put the fresh crab in a plastic bag and freeze for about an hour
Preparation for pickle:
Heat fish sauce, water, sugar and sea salt in a pot over medium heat until boiled
Turn off the heat and let cool
Take the crab out of the freezer and out from plastic bag, and put into a container to ferment
Pour the pickle sauce over the crab, make sure to cover the crab completely with the sauce Cover the container and freeze overnight
Preparation for salad sauce:
Before making the salad, put the pickled crab in freezer for other 30 minutes.
Mix all ingredients for the salad sauce to taste, season, and enjoy!!!