Curry Stir-fried Crab
Curry stir-fried crab made with the body of a king crab, featuring a rich curry sauce and colorful peppers.
Story
The tender crab meat is lightly coated in starch and pan-sealed before being simmered in a fragrant curry sauce. Finished with fresh green and red peppers, this dish offers a savory and aromatic balance that is perfect for serving over steamed rice.
Ingredients
King crab
1 whole
Green pepper
a little
Red pepper
a little
Salad oil
appropriate amount
Curry cubes
2 small pieces
Cooking wine
2 tbsp
Light soy sauce
2 tbsp
Starch
appropriate amount
Sliced garlic
a little
Sliced ginger
a little
Instructions
1
Step 1
The bought king crab is pre-cooked and frozen; thaw naturally.
2
Step 2
Remove the inedible parts of the crab, and break off the long crab legs for another use.
3
Step 3
Cut the crab body into small pieces, crack the crab claws, and place them in a large bowl.
4
Step 4
Add some starch and mix well; it is best to ensure the exposed crab meat is coated with starch.
5
Step 5
Add a little salad oil to the pan, pan-fry the crab meat side down briefly to seal it, then remove and set aside.
6
Step 6
Start another wok with oil; after sautéing the ginger slices and garlic slices until fragrant, add the curry blocks and stir-fry over low heat until melted.
7
Step 7
Then add an appropriate amount of water and bring to a boil.
8
Step 8
Add the pan-fried crab pieces.
9
Step 9
Add some cooking wine and light soy sauce, stir-fry for a moment until the curry sauce thickens.
10
Step 10
Cut the green and red peppers into pieces beforehand, then finally sprinkle in the pepper pieces and stir-fry evenly.
11
Step 11
Remove from the pan and serve.
