Real information, crab curry recipe
Blue crabs are in season these days. I followed a simple way to make a taste similar to Thai food 'Pu Pat Pong Curry'.
2 serving
Within 30 minutes
저녁노을
Ingredients
  • crab
    2ea
  • onion
    1/4ea
  • leek
    1/3ea
  • chili
    1ea
  • crushed garlic
    1TS
  • Curry
    2/3cup
  • Water
    1cup
  • Milk
    1cup
  • Butter
    1TS
  • Red pepper powder
    1/2TS
  • Fish sauce with sand lance extract
    1TS
  • egg
  • Frying flour
Video
Cooking Steps
STEP 1/9
Remove the shell of a crab, remove the gills, sandbags, and fleshless legs, and divide them into two to four pieces in a size that is easy to eat.
STEP 2/9
Cut the Cheongyang vinegar, onion, and green onion, and beat the eggs.
STEP 3/9
Lightly coat the dried blue crab with frying powder.
STEP 4/9
Bake in a pan covered with plenty of cooking oil until golden brown.
STEP 5/9
Stir curry powder in water in advance to prevent lumps from clumping.
STEP 6/9
Put oil in a pan and stir-fry minced garlic, chopped onions, green onions, and peppers, then stir-fry fried crabs together.
STEP 7/9
When the vegetables are out of breath, pour the curry water and boil it. When the crab meat is cooked, add milk, butter, red pepper powder, fish sauce, etc
STEP 8/9
When the concentration of curry thickens, wrap it around the beaten egg.
STEP 9/9
Place rice on a plate and top with crab curry.
If you put frying powder on a crab, it can save the crispy texture and prevent the oil from splashing. Instead of coconut milk, which is used in Thai cuisine 'Pu Pat Pong Curry', milk and butter can be added to create a similar taste.)
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