Curry Fried Crab
Rich curry meets sweet crab meat in this spicy and appetizing dish. Every bite is a warm embrace of sea and spice.
Ingredients
14 items- Blue crab or meat crab 2 (about 600g)
- Curry powder 2 tbsp
- Coconut milk 200 ml
- Onion 1
- Green bell pepper 1
- Red bell pepper 1
- Ginger 4 slices
- Garlic 4 cloves
- Eggs 2
- Corn starch 3 tbsp
- Fish sauce 1 tbsp
- Salt 1/2 tsp
- Sugar 1 tsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Clean the crabs, cut into pieces, and crack the claws with a knife. Coat the crab pieces evenly with corn starch, shaking off excess.
Heat enough oil (about 500ml) in a wok over medium heat to 180°C. Fry the crab pieces for about 2 minutes until golden brown, then drain.
Leave about 30ml oil in the wok over medium-high heat. Sauté minced ginger and garlic for 30 seconds until fragrant. Add sliced onion and stir-fry for 1 minute until softened.
Reduce to low heat, add curry powder, and stir quickly for about 20 seconds until fragrant, being careful not to burn.
Pour in coconut milk and 100ml water, bring to a boil over medium heat. Add fish sauce, salt, and sugar, stirring to combine.
Add the fried crab pieces, tossing to coat evenly with the curry sauce. Increase to high heat and reduce sauce for about 2 minutes.
Pour the beaten eggs along the edge of the wok, stirring rapidly for 30 seconds until the egg sets and coats the crab, thickening the sauce.
Add the green and red bell pepper cubes, stir-fry for 30 seconds until just tender. Turn off heat and plate. Garnish with cilantro or green onions if desired.
Tips
Coating crab with starch before frying locks in moisture for tender meat. Fry curry powder on low heat to avoid bitterness. Adding egg at the end enriches and thickens the sauce. Serve with rice.
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