We've got eyes on you

And not only eyes, but nasty little claws as well. These little crabbies are Pu Na Kem, rice field crabs, so called because of their natural habitat, the swamp-like rice fields of central Thailand. They are pickled raw, and used in the famous Som Tum and various Yum salads. There is even a coconut relish made with these salty crabs. They are not the most healthful of ingredients, if truth be told. These Pu Kem have got all sorts of parasites and germs they can transmit if eaten raw, which is how they are most usually served. It doesn't seem to stop to many people in Thailand though.

Comments

[Bea at La Tartine Gourmande]

Great shot!

[shuna]

Raw pickled crabs with parasites? YUM!

These Thailand posts are extraordinary. Thank you.

[Ed Charles]

I suppose there's nothing like a parasite to help keep the weight down and I've been eating out far too often recently AND eating lots of puddings. BTW the article I interviewed you for is now out. Gourmet Traveller doesn't have it posted on its website, but if you visit Tomato you can click to a full-sized image on Flickr. Don't hate me for being cheeky. "I was only obeying orders" having had a very specific brief and very few words so had to cut a lot out. perhaps I'll release the "writers cut" in a week or so when I'm back from a short trip.

[Ivonne]

Incredible!

Thanks for the photo, Pim!

[slurp!]

yup, parasites, that's the main reason why i'm avoid uncooked crustacean. in fact in exists in all crustacean and worst if the environment they lived is polluted.

not too sure how come nobody were ill eating those. most be all those fiery hot thai chilli padi, killing those parasites before it gets into the digestive system ;P

[David Strange]

Speaking as an ex-epidemiologist, the idea of eating raw crabs that have lived in rice paddies makes my eyes water a bit. I wouldn't eat them. They must be riddled with all kinds of nastiness. The locals presumably have built up a tolerance for the more benign pathogens, but as a random visitor I'd be extremely careful.

David.

[jclefler]

I was reading this thread and thought to my self...They do call it Pu "KEM". Correct? That means they have soaked it in salt? It would seem that the pickling would kill the viri, bateria, and parsites, leaving even more safe wholesome proteins. On the other hand I don't like thinking about all of herbicide/pesticide runoff into these shallow pools of water. I think I'll stick with grass-fed organic lamb. Nice pics anyway Pim. I have been a lurker here for a year really enjoting all of your work and wonderful artistic immpressions.

j