Stir-fried crab curry (poo pad pong garee)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Whole Crab |
| 3.00 | tablespoon | Oil |
| 4.00 | Minced Garlic Cloves | |
| 1.00 | small | Sliced Onion |
| ¼ | cup | Fish Sauce (Nam Pla) |
| 2.00 | tablespoon | Sugar |
| 2.00 | tablespoon | Curry Powder |
| 1.00 | tablespoon | Oriental Sesame Oil |
| ¼ | teaspoon | White Pepper |
| 1.00 | Beaten Egg | |
| 1.00 | tablespoon | Chopped Cilantro/Coriander Leaves |
| 2.00 | Green Onions, Cut Into 1-Inch Lengths | |
Directions
Cooking fresh crab in its shell retains the sweetness of the meat.
Eating crab cooked in this manner is an informal affair, allowing enjoyment of the company and much conversation between friends.
~------------------------------------------------------ ~----------------- Clean the crab by removing the shell from the body only. Disjoint the legs and crack the shell of the legs with a mallet. Rinse to remove small pieces of shell, drain and set aside.
Heat a wok or large skillet on medium-high heat. Add the oil, garlic and onion. Stir-fry for 30 seconds. Add the cracked crab pieces and stir-fry for 2 minutes.
Add all remaining ingredients except the egg, cilantro and green onions. Cover the skillet and continue cooking on medium-high heat for another 3 minutes, or until the crab is cooked.
Add the egg and stir to combine thoroughly.
Remove to a serving dish and garnish with the cilantro and green onions.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.