Curry Crab

Name: Curry Crab
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: (Meat Crab) 2 crab; 5 cloves garlic; 10g shallot; (Spicy) 2 pieces Curry cubes; 15ml Coconut milk; 2 tablespoons Korean Hot Sauce; A small amount salt; Some oil

by Little Bear Meng Canteen

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Crab feet are itchy in the autumn breeze. It is also a good season to eat crabs. Today I will give you Amway a dish that is more common in Southeast Asian restaurants, crab curry. The deliciousness of crab coupled with the aroma of curry, the curry sauce is super delicious when used with bibimbap or noodles.

Ingredients

(Meat Crab) 2 Crab
5 cloves Garlic
10g Shallot
(Spicy) 2 pieces Curry Cubes
15ml Coconut Milk
2 tablespoons Korean Hot Sauce
A small amount Salt
Some Oil

Curry Crab

1. Wash the crabs and use a brush to remove impurities on the shell.

2. Hold it with a towel, pry open the back cover with a knife, cut off the crab lungs and crab feet, cut everything from the middle into two, and clean it.

3. Mince the green onion, ginger and garlic and set aside.

4. Heat the pan and pour the oil, saute the chopped green onion, ginger, garlic, add the spicy curry cubes and coconut milk.

5. Add 200ml of hot water and 2 tablespoons of Korean hot sauce to cook the curry soup.

6. After the soup is boiled, pour in the crabs and stir-fry evenly.

7. Cover and simmer for 3 minutes, wait until all the crab shells turn red to serve, sprinkle with coriander.

8. Take out the pot and serve on the plate.

9. Finished product

Tips:
1. Be careful not to get your hands caught when handling crabs;
2. The soup is really delicious when used with bibimbap;
3. Eat slowly when eating, and don't get stuck in your mouth by the crab shell.