English: Pu ong or ong pu (Thai script: ปูอ่อง or อ่องปู) is a northern Thai speciality that is eaten as a pungent dipping sauce for sticky rice. It is made by collecting the "fat" of rice paddy crabs and grilling this inside the crab shell. It takes the fat of about 40 rice paddy crabs to fill up one shell. The remainder of the rice paddy crab is used for making nam pu (Thai script: น้ำปู), a sauce that is made by reducing the juices of the rice paddy crabs over a low heat until it thickens.