Thai Fried Hairy Crab

Overview

Golden autumn is the season when hairy crabs are at their most plentiful, and Thai fried hairy crabs originated from the curry crabs eaten at Jianxing Restaurant in Bangkok.

Tags

• hot dishes
• coconut milk
• cooking wine
• egg
• hairy crab
• oil
• onions
• starch
• curry powder
• ginger
• milk
• pepper
• salt

Ingredients

Steps

1. 1 After preparing all the materials, Milk forgot to take pictures.

   

2. 2 Chop onions and slice ginger

   

3. 3 Wash the hairy crabs, cut them into pieces, add salt, oil and pepper and castrate them for a few minutes.

   

4. 4 Coat the crab with dry starch

   

5. 5 Add oil to the pot, fry the crab pieces coated with flour in the oil until they change color, remove and filter the oil and set aside.

   

6. 6 There is a little oil left in the pot, add onions and ginger slices and sauté until fragrant.

   

7. 7 Add fried crab pieces.

   

8. 8 Pour in the coconut milk and stir-fry quickly to avoid burning.

   

9. 9 Pour in the milk (add water or stock if there is no milk).

   

10. 10 Cover the pot and simmer over medium heat for five minutes. eggs

    

11. 11 Break the eggs into the fried crabs and quickly stir-fry the cooked eggs.

    

12. 12 Add chopped green onion

    

13. 13 Dish it up and put it on a plate. The color is very attractive. The aroma is tangy and makes your index fingers move.