Curry Stir-fried British Golden Brown Crab [Main Course-Seafood-Brown Crab]
A portion of butter, a portion of olive oil A portion of shallots, a portion of minced garlic A portion of broth, a portion of curry paste A portion of onion, a portion of bell pepper Add another portion of deep affection water Gently simmer a pot of longing And you are there within Not too close, not too far
Ingredients
Steps
Preparation: First, clean the crab, open its hard shell from the opening on the crab’s belly, remove the gills on both sides of the crab, and cut the crab body into sections. Use the back of a knife to crack the crab claws.
Cut the vegetables: First, cut the onion and bell pepper into triangular shapes (as shown). Then, chop the garlic and shallots for later use.
Cook the curry sauce: Heat a wok, add butter and olive oil, then add shallots and minced garlic to sauté until fragrant. Add a bowl of water, followed by the broth and curry paste. Cook until the curry paste dissolves. Add water as needed based on the desired consistency.
Simmer the curry crab: Add the crab to the wok, cover the lid and let it simmer for about 5 minutes.
Finish: Add the vegetables to the wok and cook for another 3 minutes. Add the coconut milk and the dish is ready to be served.
Plating: Style the dish according to your preference and serve.