Curry crab

Curry crab

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.

Difficulty

Easy

Time

15m

Serving

2

by Little Bear Meng Canteen

4.7 (1)

Ingredients

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How to make it (Curry crab)

1. Wash the crabs and use a brush to remove impurities on the shell.
Curry crab recipe
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.
Curry crab recipe
3. Mince the green onion, ginger and garlic and set aside.
Curry crab recipe
4. Heat the pan and pour the oil, saute the chopped green onion, ginger, garlic, add the spicy curry cubes and coconut milk.
Curry crab recipe
5. Add 200ml of hot water and 2 tablespoons of Korean hot sauce to cook the curry soup.
Curry crab recipe
6. After the soup is boiled, pour in the crabs and stir-fry evenly.
Curry crab recipe
7. Cover and simmer for 3 minutes, wait until all the crab shells turn red to serve, sprinkle with coriander.
Curry crab recipe
8. Take out the pot and serve on the plate.
Curry crab recipe
9. Finished product
Curry crab recipe
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.


Comments

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