Thai Curry Crab

Overview

I learned this dish from watching TV. It’s a very homely recipe, very simple to make, and it tastes good. The curry sauce left after eating the crab can be used to make fried rice and add some cheese to make a round meal. There is no waste at all.

Tags

• hot dishes
• seafood
• foreign cuisine
• curry
• southeast asia
• coconut milk
• cornstarch
• egg
• old ginger
• onions
• rice wine
• pepper
• salt
• swimming crab

Ingredients

Steps

1. 1 Clean and chop the swimming crabs into pieces, add a little salt, pepper, and rice wine to mix well, and marinate for 15 minutes. After marinating, dip the cut parts of the crab into cornstarch, pour more oil into the pot, put the crab pieces dipped in cornstarch into the oil pan and fry until golden brown

   

2. 2 After the crabs are fried, take them out, leave some oil in the pot, pour in the egg liquid and fry until cooked

   

3. 3 After the eggs are cooked, take them out and set aside. Leave the oil in the pot, add ginger slices, green onion segments, and onion dices and stir-fry

   

4. 4 After the onions are fragrant, add the curry and stir-fry until fragrant

   

5. 5 Pour in the fried crabs and eggs and stir-fry

   

6. 6 Pour coconut milk into the pot. The amount of coconut milk should just cover the crabs. Turn on high heat and cook until the coconut milk begins to reduce juice. Then turn off the heat and take out the pot