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Here's some seriously sensational shellfish stir-fry from the kitchens of Nicolai  gulomaritimus

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Just a little something I whomped up years ago. It tasted good so I've kept on making it. For me, it's comfort food.

Krab Stir Fry

Ingredients:

Rice:
1½ cups dry rice
1 jar Thai Kitchen Roasted Red Chili Paste
½ tsp Ground red pepper (or to taste)

Stir Fry:
¾ lb. Krab meat
½ cup coarsely chopped onion
1 pkg. (1 lb.) frozen veggies, thawed, I like a “Snap Pea Stir Fry Mix”
1 clove minced fresh garlic
1-6 oz. bottle Thai Kitchen Red Chili Sauce, Sweet or Spicy
2 tbsp. Soy or Tamari sauce
1 tsp. Ground Red Pepper (not Cayenne)
1 tsp. dried Lemon peel
1-2 tsp. Chinese Five Spice powder, normal or Szechuan
1 tsp. Fresh ground black pepper
½ tsp. ginger, fresh or ground
1 tbsp. Fish sauce
½ cup Cashews
Cooking or stir fry oil, peanut oil recommended
1-2 tsp Srirachi sauce, or peppers (optional, for a spicier flavor)
1-4 Thai chili peppers (optional, for a hot and spicy dish, green peppers are hotter than the red, ripe ones)

Method

Rice:
Prepare rice per package directions, adding the full jar of chili paste to the boiling water with the rice and red pepper. Set aside. Best if refrigerated overnight, then gently brought back to room temperature.

Stir Fry:
Pre-heat large wok or skillet on med-high to high heat, add oil (2-4 tbsp.) to cover bottom of pan well.
Add chopped onion, sauté until translucent – 2-3 minutes
Add veggies and garlic, sauté until heated through – 3-5 minutes
Add remaining ingredients, except cashews, sauté 2-5 minutes
Add cashews, sauté 1-2 minutes
Add rice, mix and heat through – 2-5 minutes

Plate and enjoy.

Notes: All spice quantities can have “or to taste” added. The flavors are personal preference. I normally add those ingredients “by eye” rather than by measurement. So tweak and adjust to suit yourself.

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EDIT

KRAB - Krab, with a 'k', is made from ocean whitefish, once known as haik and considered trash fish years ago by commercial fishermen. It's actually a manufactured product.

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What is Tamari Sauce?

Tamari is a premium Japanese soy sauce. While most soy sauces are made with about 50% soybeans and 50% wheat, Tamari soy sauce is made from soybeans with just a touch of wheat or no wheat at all.

What is Sriracha Sauce?

Sriracha is a type of hot sauce, named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being