1. Prepare all the ingredients.
2. To clean the swimming crab, first remove the triangular lid on the abdomen, and then lift the crab shell to remove the internal organs, gills, and stomach. These parts are very cold and inedible.
3. Remove the two crab claws and break the shell with the back of a knife to make it easier to taste. Then chop the swimming crab into four pieces.
4. Prepare a bowl of starch, put the cut noodles of the swimming crab into the starch bowl, and coat the starch.
5. All the cut parts are processed, and then put in the tray for later use.
6. Heat the pot, add a tablespoon of cooking oil. When the oil is about 60% hot, put the starchy slices of the crab into the pot and fry on low heat. Put the crab shells in and fry them together, and put them on a plate later.
7. Fry the cut noodles until solidified, turn over and continue to fry until the surface of the crab is completely discolored.
8. Take out all the swimming crabs that have been fried until golden and place them on a plate for later use.
9. Next, prepare the side dishes. Cut the onion into cubes, remove the stems and seeds of the red pepper and cut into cubes, shred the ginger, cut the parsley and shallots, and mince the garlic.
10. Put the oil in the pan again, put the ginger and minced garlic into the pan, and stir-fry for a fragrance.
11. Then add the onion, stir-fry the onion until it is transparent and fry the aroma.
12. Pour an appropriate amount of water into the pot, bring it to a boil over high heat, then add two pieces of curry, and boil the curry until it melts.
13. After the curry has melted, put all the crab meat and crab shells in the pot and cook for two minutes on medium heat to allow the crab meat to fully absorb the rich aroma of the curry.
14. Add red pepper and coriander stalks, add appropriate amount of salt and white sugar, then collect the juice over high heat, and boil the soup until thick.
15. Add coriander leaves and shallots, stir-fry evenly, then put it on the plate and serve.
Tips:1. Red peppers are not spicy, they just play a role in matching colors. If you like spicy food, you can replace it with spicy peppers.
2. Wrap the sliced noodles of the swimming crab with starch and then fry it until solidified, then the crab meat inside can be sealed so that it will not spread out when it is cooked.
3. Crab claws are very hard and not easy to taste. You can use the back of a knife to break the shell and flatten it.
