Stir-Fried Crab Curry - Poo Pad Pong Garee

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Whole crab
3 tablespoons	45ml	Oil
4		Minced garlic cloves
1		Sliced onion (small)
1/4 cup	59ml	Fish sauce - (nam pla)
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Curry powder
1 tablespoon	15ml	Oriental sesame oil
1/4 teaspoon	1.3ml	White pepper
1		Beaten egg
1 tablespoon	15ml	Chopped cilantro/coriander - leaves
2		Green onions - cut into
1		Lengths

Recipe Instructions

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.

Source:
Hae Sung Hwang

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