Day 18 – Stir fry blue crab with curry powder (Poo Phat Pong Karee)

Stir fry blue crab with curry powder (Poo Phat Pong Karee)

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1 Crab
¼ Brown onion
2 Stalks Chinese celery
2-3 Garlic cloves, finely chopped
1 Tsp Red spur chilli (large red chilli)
1 cup Vegetable oil
1 Cup Chicken stock
1 Tab Curry powder
1 Egg
3 Tab Evaporated milk
1 Tab Chilli oil
½ Tab White sugar
1 Tab Soy sauce
½ Tab Oyster sauce
  1. In a small bowl, mix together; Egg, milk, chilli oil, sugar, soy sauce and oyster sauce and put to one side
  2. To prepare the crab; pull off the top shell (it should just detach)
  3. Take off the big pincers and bash with the back of a knife (to make them easier to eat when cooked)
  4. Remove and discard the dark meat where the pincers meet the body
  5. Cut the rest of the body into quarters. Put to one side
  6. Put vegetable oil in a wok and bring to a high heat
  7. Carefully put crab in oil. Fry until cooked
  8. Turn heat to low and drain oil into another reciprocal leaving crab in the wok. Add curry powder and stir.
  9. Add stock to the pan and boil. Scrape wok to ensure curry powder is included
  10. Turn heat to high and add onion, garlic, and chilli. Cook until fragrant
  11. Turn heat to high and put the mixture previously combined. Heat until boiling. Allow to reduce if required (shouldn’t be served too ‘wet’) varying the heat to prevent burning.

Fully prepared crab ready to use

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The poor (dead) little buggers waiting to become lunch.

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