Curry Crab
A Zhejiang-style dish featuring crab pieces that are deep-fried, then stir-fried with curry and celery for a spicy, aromatic, and appetizing flavor.
Ingredients
Crab (remove gills and other inedible parts, cut into pieces)
1
Celery (remove leaves, cut diagonally into segments)
200 g
Green onion segments
50 g
Chopped cilantro
30 g
Chopped red chili
1 tbsp
Chopped shallot
1 tbsp
Onion (shredded)
1/2
Curry powder
2 tbsp
Brown sugar
2 tsp
Fish sauce
2 tbsp
Soy sauce
1 tsp
Coconut milk
3 tbsp
Water
1/2 cup
Flour (for coating)
a pinch
Oil (for cooking)
2 tbsp
Instructions
1
Step 1
Prepare the crab by removing the gills and other inedible parts; rinse well and set aside, cut into pieces. Remove the leaves from the celery, wash, and cut diagonally into segments. Shred the onion and set aside.
2
Step 2
Heat oil in a wok or pan. Coat the crab pieces with a little flour, then place them in the pan and stir-fry until the exterior turns golden brown. Remove and set aside.
3
Step 3
Heat the pan again and add 2 tbsp oil. Stir-fry the chopped red chili, chopped shallot, and shredded onion until fragrant, then add the curry powder and brown sugar and continue stirring until the curry aroma is released. Add the fried crab pieces, celery segments, green onion segments, fish sauce, soy sauce, coconut milk, and water, and stir-fry until everything is cooked through. Transfer to a plate, sprinkle with chopped cilantro, and serve.
