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Restaurant-Style Curry Crab
Rate this recipeThis stir-fried crab is very simple – cook it the right way and the crab meat will be at its best.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
8
Time
45 minutes
Servings
3
Level
Easy
Ingredients
Mud crabs
3 whole
Sa te chilli oil
200 ml
Duck eggs
5 piece
Waugh's Thai curry powder
3 tablespoon
Oyster sauce
2 tablespoon
Fresh milk (unsweetened)
1 carton
Celery
1 stalk
Spring onions
1 stalk
Implementation Steps
01
- Wash the crabs and steam them until cooked.
- Slice the red chillies.
- Cut the spring onions and celery into lengths.
- Slice the red chillies.
- Cut the spring onions and celery into lengths.
02
- In a bowl, crack the eggs and add 1 carton of milk, the curry powder, sa te, oyster sauce, seasoning powder, a little white sugar and salt.
- Whisk the mixture until smooth.
- Whisk the mixture until smooth.
03
- Briefly fry the crabs in a pan, then lift them out.
- Add a little cooking oil, chilli powder, spring onions and celery and fry until fragrant. Add the seasoning mixture, then the crabs.
- Cook over high heat until the sauce thickens slightly.
- Add a little cooking oil, chilli powder, spring onions and celery and fry until fragrant. Add the seasoning mixture, then the crabs.
- Cook over high heat until the sauce thickens slightly.
04
- Arrange the crabs on a plate and pour the curry sauce over the top.
Tuck in – this is a family-favourite seafood dish. Good luck!
Tuck in – this is a family-favourite seafood dish. Good luck!
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