Curry Crab
Hairy crab needs no elaborate cooking—the simpler the better. Steaming preserves its natural flavor most effectively. But if you grow tired of plain steamed hairy crab, try switching things up with curry crab. The golden curry gleams with an oily sheen, clinging to every morsel of crab meat. The aromas of hairy crab and curry mingle together, irresistibly fragrant.
Ingredients
hairy crab
4
scallion
20 g
ginger
20 g
Instructions
1
Step 1
First, prepare all the ingredients needed to make this [Curry Crab]: chop the scallion into scallion flowers, and cut the ginger into ginger slices for later use. Then untie the binding rope on the hairy crab and place it in a basin of water. Use a small brush to thoroughly scrub the crab's body, claws, and legs clean.
2
Step 2
Insert a chopstick into the crab from the tail near the middle of the shell, push it all the way through to the head, shake it left and right a few times, then remove the chopstick and lift off the crab shell. Use scissors to cut off the crab's lungs and mouth, scrape out the gills and other innards, then use a knife to cut the crab in half from the middle.
3
Step 3
Heat a flat pan over medium heat until it feels hot to the palm. Pour in 30 ml of peanut oil, turn up to high heat until the oil is hot, then add the scallion flowers and ginger slices. Turn down to low heat to release their fragrance, then add the prepared hairy crab and stir-fry.
4
Step 4
Stir-fry until the hairy crab turns red, then add curry blocks, 1 g of salt, and 10 ml of cooking wine to season.
5
Step 5
Add 300 ml of drinking water to melt the curry. Cover the pot, bring to a boil over high heat, then turn down to medium heat and simmer until the sauce thickens, allowing the crab meat to fully absorb the flavor.
6
Step 6
The crab meat has fully absorbed the rich aroma of the curry. Too lazy to take it out of the pot, so just eat it directly from the pan.
