Curry Crab
1.
First of all, we have to prepare all the ingredients needed to make this [Curry Crab]: first cut the green onions into chopped green onions, and cut the ginger into slices of ginger for later use. Then untie the hairy crabs and put them in the water basin, and use a small brush to clean the crab body, crab claws and crab legs with a brush.
2.
Use a chopstick to insert from the tail of the hairy crab near the middle of the crab shell, and insert it all the way to the head, shake it from side to side for a few times, then take out the chopsticks and uncover the crab shell. Use scissors to cut off the crab lungs and mouth, scrape off the gills and other internal organs, and then use a knife to cut them in two from the middle.
3.
Heat in a pan on medium heat until palms are hot, pour 30ml of peanut oil, turn to high heat until the oil is hot, add chopped green onion and ginger, turn the heat to low until fragrant, add the cut hairy crabs and stir fry.
4.
Fry until the hairy crabs turn red, add curry cubes, 1g salt, and 10ml cooking wine to taste.
5.
Add 300ml of drinking water to melt the curry, cover the pot and bring it to a boil, then turn to medium heat and cook until the soup is thick and full of flavor.
6.
The crabmeat fully absorbs the rich aroma of curry, so if you are too lazy, just eat it in the pot.
Tips:
1. The hairy crabs must be bought alive. Don't buy the dead crabs, because dead crabs contain toxic substances, which are not good for the kidneys. Try not to eat them.
2. This crab curry is homemade, not the authentic Southeast Asian style crab curry.
3. If you buy more hairy crabs at a time and you can't finish the meal, you can put the fresh hairy crabs in the refrigerator for storage.
