Curry Crab
by Huang Huang Yuanbao
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. First remove the big feet of the swimming crab, brush the body and feet separately, and then cut off the tip of the crab feet to make the juice easier to guide into the crab legs; then lift the lid on the tail of the crab shell forcefully. Use the tip of the chopsticks to put it in and open a seam to easily break it off, then buckle off the soft cheeks, wash them, and cut them into four pieces. You can also brush off the black layer of the crab shell lid and drain the water. spare;
2. Heat oil in a pot, add sliced ginger, shallots, and onions, fry until fragrant, pour in the crabs and stir fry;
3. Sauté fragrant or turn red, pour the rice wine along the side of the pot, continue to stir-fry for about a minute, add two bowls of water to cover the crabs, and continue to cook the crabs
4. Wait for about seven or eight minutes, add the curry cubes and half a box of milk, continue to boil on high heat, stir fry slowly, wait for the water to thicken, and then start the pot.
5. You can pick up slices of ginger, shallots, onions, etc. before starting the pot, which can make the finished product look more refreshing. This step is based on everyone’s needs. If you want a richer curry, you can also choose a combination of Thai curry paste and coconut milk for a more exotic taste. Full-bodied.
