Fried crab with Thai curry

Fried crab with Thai curry

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: fans soak their hair in advance.

Step 3: blanch the crab in boiling water.

Step 4: separate the crab shell after taking out, divide the crab meat into two parts, remove the fluff and viscera.

Step 5: shred green onion and ginger, cut coriander.

Step 6: divide the crab meat and fry the crab roe in the oil pan.

Step 7: pour all the crab shells into the pot and fry until golden and slightly crisp.

Step 8: take out the fried crab to control the oil, and leave the crab oil in the pot.

Step 9: pour shredded green onion and ginger into the crab oil pan and saute until fragrant.

Step 10: stir fry the curry pieces.

Step 11: pour in the fried crab.

Step 12: stir fry slightly, drop in cooking wine, and pour in lemon juice to remove fishiness.

Step 13: pour in coconut milk, add proper amount of boiling water, bring to a boil, and season with salt.

Step 14: put the soaked vermicelli into the soup and cook for about 5 minutes until the vermicelli are soft and rotten.

Step 15: stir fry the crab and sprinkle with coriander leaves.

Materials required:

Hairy crabs: two

Swimming crab: two

Shallot: moderate

Ginger: moderate

Coriander: moderate

Fans: right amount

Lemon juice: right amount

Coconut juice: one can

Curry: moderate

Cooking wine: moderate

Salt: right amount

Note: 1, authentic Thai curry crab use citronella, because lemon juice and citronella taste close, in the case of no citronella can use lemon juice instead. 2. Because the water absorption of vermicelli is strong, the boiling water added in step 13 is a little more.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Curry