Curry Crab Fried Rice Cake
by Small plan
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. All ingredients.
2. Cut the rice cake into slices and soak in water for 10 minutes.
3. Wash the swimming crab, uncover the crab cover, remove the crab gills, cut off the crab claws, cut the crab into small pieces, and cut the onion into shreds for later use.
4. Put the crabs in a container and sprinkle with a thin layer of dried starch.
5. Put salad oil in the pot.
6. When the oil is 50% hot, add the crab oil and remove it after the crab shell turns red. Drain the oil and set aside.
7. Pour out the salad oil in the pan, wash it, heat the pan and add the butter.
8. The butter melted.
9. After the butter has melted, add onions and stir-fry for a while until soft.
10. Add crab meat and crab shells and stir fry for a while.
11. Add the curry paste and stir fry until the curry paste melts.
12. Add Sanhua non-dairy milk and water.
13. Add the rice cakes, cover and simmer for 3 minutes on high heat, then turn to low heat and continue to simmer for 3 minutes.
14. When the soup is thick, add salt and Maggi chicken powder to taste.
15. Add basil and stir fry to get out of the pot.
