1. Raw material diagram.
2. Fans soak in advance.
3. Boil the crabs in boiling water.
4. Separate the crab shells after removing, and divide the crab meat into two portions, and remove the fluff and internal organs.
5. Shred green onion and ginger, and mince coriander.
6. The separated crab meat is fried into a frying pan to make a shape.
7. Then pour all the crab shells into the pan and fry them to make them golden and crispy.
8. Remove the fried crab to control the oil, and leave the fried crab oil in the pan.
9. Pour the green onion and ginger into the crab oil pan and saute.
10. Add the curry cubes and stir fragrant.
11. Pour in the fried crab.
12. After a little stir-fry, add the cooking wine and pour in lemon juice to remove the fishy.
13. Pour in coconut milk, add some boiling water to boil, and season with salt.
14. Put the soaked vermicelli in, and cook for about 5 minutes, until the vermicelli is soft and the soup is condensed.
15. The fried crab is served and sprinkled with coriander leaves.
Tips:1. The authentic Thai crab curry uses lemongrass. Because the taste of lemon juice is similar to that of lemongrass, lemon juice can be used instead if there is no lemongrass.
2. Because the vermicelli has strong water absorption, the boiling water added in step 13 is slightly more.
Buy on JD
Buy on Amazon