Curry Crab . 惹味咖哩蟹

Curry Crab . 惹味咖哩蟹

I saw some good crabs in the wet market and wanted to get a big one to cook with curry.  The curry crab is really yummy, and it is good to go with French baguette or even plain rice.

經過街市，看見少見的靚肉蟹，快手買了一隻大的回來煮咖哩。不想說太多，看照片也覺得惹味；用咖哩汁配法包、配飯也一流。

Curry crab

Ingredients:

Mud Crab  1 piece (approx. 550g-650g)

Onion    1 piece, cut into wedges

Shallot   3 pieces, sliced

Garlic    6 cloves, sliced

Ginger   4 slices

Capsicums, Red, Green, Yellow  1/4 each, cut into wedges(optional)

Spring Onion    2 stalks, cut into 3” long

Chinese Celery   1 stalk, cut into 3” long

Egg    2 pieces, beaten

Seasonings:

Indian curry powder    1-1 / 2 Tbsp

Turmeric powder    1 Tbsp

Coriander seed powder    1 tsp (optional)

Red Chilli powder    1 tsp

Evaporated Milk or Coconut milk   100ml

Milk    100ml

Broth or Water  100ml

Fish Sauce  1 Tbsp

Light Sauce  1 Tbsp

Oyster sauce  1 Tbsp

Palm Sugar or Brown Sugar  1 Tbsp

Chicken powder   1 tsp (optional)

Chili oil  1 tsp

Method:

1.      Get a nice mud crab, wash and open it; Cut and slightly crack the claws

2.      Sprinkle a little flour on top of the crab

3.      Heat the wok or pan, add oil, when oil is hot, add the crab in and pan-fry it till to shell color changed to red, dish up

4.      Using the same wok, add in onion, shallot, garlic, ginger, dried onion slices, fry till fragrant; add in curry powder, turmeric powder, coriander seed powder, red Chili powder, sauté it till fragrant with strong curry smell

5.      Return the crab into the wok, sauté well: add in evaporated milk/ coconut milk, palm   sugar / brown sugar, stir well; and then add in capsicums, stir well; add in  broth/water, light sauce, and chicken powder, cover it and cook for 5-8 minutes;  add fish sauce, oyster sauce, chili oil, Chinese celery and spring onion, stir well; reduce heat to low, add in beaten egg, sauté well, then dish up

6.      Garnish with coriander or mint leaves.

Cooking Tips:

1.    You may use Thai Yellow Curry paste to substitute curry powder, turmeric powder coriander seed powder and red chili powder

2.    You may adjust seasonings to your taste

3.    The above recipe is enough for cooking one big mud crab or two small crab of 550g  to 650g

4.     You may add in more broth if you like more sauce to go with rice or bread

惹味咖哩蟹

材料：

肉蟹    1隻 (約14-18兩)

洋蔥    1個，切角

乾蔥    3 棵，切片

蒜瓣    6 棵，切片

薑片    4 片

三色椒    各 1/4個，切角(可用單色)

蔥     2條，切段

唐芹    1條，切段

蛋     2隻 (略打勻)

調味：

印度咖哩粉     1-1/2 Tbsp

黃薑粉     1 Tbsp

芫荽籽粉    1 tsp (可免)

紅椒粉      1 tsp

花奶或椰奶  100ml

牛奶      100ml

上湯或水    100ml

魚露     1 Tbsp

雞粉     1 tsp

生抽     1 Tbsp

蠔油     1 Tbsp

椰糖或黃糖   1 Tbsp

辣油     1 tsp

做法：

1.     挑靚肉蟹，劏好，去腮，洗淨；斬件，略拍鬆；

2.     蟹肉面略灑少許麵粉；

3.     燒熱鑊，加油，油旺，把蟹加入以半煎炸炒至殼轉紅，盛起蟹；

4.     同鑊加入洋蔥、乾蔥片、蒜片、薑片，爆炒至有香味，加入咖哩粉、黃薑粉、芫荽籽    粉、紅椒粉中火兜炒至有咖哩味，期間要不停炒動以免黐底；

5.     把蟹回鑊，兜勻；加入花奶/椰奶、牛奶、椰糖/黃糖，再兜勻，加入三色椒，略炒；再 加入上湯/水、生抽，兜勻加蓋煮5-8分鐘；加入魚露、蠔油、辣油，唐芹和蔥段炒勻； 轉慢火，加入蛋液，兜勻，即可上碟。

6.     可用芫茜或薄荷葉裝飾。

溫馨提示：

1.     怕麻煩的，可用泰式黃咖喱醬取代自調咖喱

2.     口至於味各有不同，可於下蛋液前試味再調校。

3.     以上調味足夠煮約1隻大蟹或兩隻中蟹(約550g-650g)

4.     如喜歡多汁，可多加點上湯或水