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50 lines
2.6 KiB
Markdown
50 lines
2.6 KiB
Markdown
# How to Make Curry Crab
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The first time I had curry crab was at the Chinese restaurant in Jiansheng Restaurant in Thailand. The crab meat was coated in a rich, crab-roe-flavored curry, and the taste was absolutely amazing. Programmers who love seafood simply cannot miss this dish. It’s easy to make and very friendly to programmers from coastal regions.
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Estimated Cooking Difficulty: ★★★★
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## Essential Ingredients and Tools
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- Blue crab (also known as meat crab)
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- Curry roux blocks (recommended: Lehui Crab Roe Curry)
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- Onion
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- Coconut milk
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- Eggs
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- Cornstarch (also known as starch)
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- Garlic
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## Quantities
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Before each preparation, determine how many servings you want to make. One serving is sufficient for 1 person.
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Total Ingredients:
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- 1 blue crab (approx. 300g) * number of servings
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- 15g curry roux blocks (one small piece) * number of servings
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- 100ml coconut milk * number of servings
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- 1 egg * number of servings
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- 200g onion * number of servings
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- 5 cloves of garlic * number of servings
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## Instructions
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- Remove the crab shell, split the crab in half, and gently crack the claws with the back of a knife. Dip the cut surfaces and claws lightly in cornstarch (do not use too much). Sprinkle 5g of cornstarch into the crab shell to cover the roe, and set aside.
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- Finely chop the onion and set aside.
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- Mince the garlic and set aside.
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- Boil a pot of water and set aside.
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- Heat a wok with about 20ml of cooking oil. Wait 10 seconds for the oil temperature to rise.
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- Place the crab cut-side down into the wok and pan-fry for 20 seconds. This step helps seal in the roe and meat. Then flip and pan-fry each side for another 10 seconds. Remove the crab and set aside.
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- Place the crab shell into the wok. Use a spoon to ladle hot oil over the roe inside the shell, frying for 20 seconds to seal it. Remove and set aside.
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- Without cleaning the wok, add another 10ml of cooking oil. Increase the heat until the oil is lightly smoking. Add the minced garlic and chopped onion, stir-frying for 10 seconds.
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- Add the curry roux blocks and stir-fry until melted (about 10 seconds). Add the pan-fried crab and toss to coat evenly.
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- Pour in 300ml of boiling water and simmer for 3 minutes.
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- After simmering, pour in the coconut milk and egg whites. Turn off the heat and continuously stir until the sauce thickens.
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- Serve.
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## Additional Resources
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- Recipe reference: [Teaching on how to make hanging-sauce curry crab by an experienced Macau kitchen chef over ten years](https://www.bilibili.com/video/BV1Nq4y1W7K9)
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If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request.
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