Curried Stir-Fried Crab
The first time I ate curried stir-fried crab was at the Jieng Hing Chinese restaurant in Thailand. The meaty crab was coated in curry with rich crab roe flavor, and it tasted incredible. Seafood-loving programmers definitely shouldn’t miss it. The process is simple and very friendly for programmers who live by the coast.
Ingredients and Tools
- Green crab (also called meat crab)
- Curry block (recommend Le Hui crab roe curry)
- Onion
- Coconut milk
- Egg
- Starch (also called cornstarch)
- Garlic
Measurements
- Meat crab 1 (about 300g) * servings
- Curry block 15g (one small piece) * servings
- Coconut milk 100ml * servings
- Egg 1 * servings
- Onion 200g * servings
- Garlic 5 cloves * servings
Steps
- Lift the crab’s top shell and chop the crab in half. Lightly crack the claws with the back of a knife. Dip the cut surfaces and claws in a little starch, not too much. Sprinkle 5g starch into the shell to cover the crab roe, set aside.
- Dice the onion, set aside.
- Mince the garlic, set aside.
- Boil a kettle of water, set aside.
- Heat a pan with oil, add about 20ml cooking oil, wait 10 seconds for the oil to heat up.
- Place the crab in the pan cut side down and gently fry for 20 seconds. This step seals in the roe and meat. Then flip and fry each side for 10 seconds. Remove the crab and set aside.
- Place the shell in the pan. Use a spoon to ladle hot oil from the pan into the shell to seal the roe inside. Fry for 20 seconds, then remove and set aside.
- Without washing the pan, add another 10ml cooking oil. Over high heat, let the oil heat until it lightly smokes. Add the minced garlic and diced onion, stir-fry for 10 seconds.
- Add the curry block and stir until melted (10 seconds). Add the fried crab and toss evenly.
- Pour in 300ml boiling water and simmer for 3 minutes.
- After simmering, add the coconut milk and egg white, turn off the heat. After turning off the heat, keep tossing until the sauce thickens.
- Plate and serve.
Notes
- Reference method: Curry crab with glossy sauce taught by a Macau kitchen veteran of more than ten years. If you follow this guide and find issues or improvements, please submit an Issue or Pull request.