Ayu Curry Crab Roe
1.
What should I do if I haven't bought a swimming crab? so awkward
2.
Cut the sweet pumpkin into cubes, the smaller the better, this is the key part of the crab roe.
3.
Cut the garlic into granules. It is best to use southern garlic. The garlic has a strong flavor. The garlic should be almost melted before the pot is cooked, so you can't use garlic that is too hard!
4.
Dissolve the butter in the pan, pour in the pumpkin and garlic until fragrant. The pumpkin will give off a sweet fragrance and feel a little glutinous. Add the prepared hairy crabs and curry cubes and stir-fry evenly. The key at this time is to pour the prepared milk and boil it with coconut milk (you can mix it with coconut flour). Turn the heat to a low heat and simmer the pumpkin until it is soft and rotten, and the garlic is nowhere to be seen. Collect the juice from the pan on high heat and put it on a plate.
Tips:
Some people say that crab yolk must be made of salted egg yolk. I have no objection. If there is salted egg yolk, you can put more cholesterol. But the standard of my crab curry is: the crab roe should be a lot, soft, sticky, and not greasy, so Ayu has the curry crab made of pumpkin and garlic, the taste is the same as the crab roe! The ingredients for this dish are simple and fragrant. It is served with bread cubes or mango rice.
