Stir Fried Crab Curry Recipes

Steps:

• 1. Preparation, get everything ready first. 1. Crabs: Remove the tail flaps and cut each crab in half, from head to tail area. 2. Onion: halve then chopped. 3. Spring Onion and Thai Celery including the tops: chopped into 1 to 2 inch pieces. 4. As an alternate to coarsely ground black pepper, use whole peppercorns and crush them in a mortar. 5. Eggs, lightly beaten. Once everything is prepped, we are ready to begin.
• 2. Here is the curry sauce packet used.
• 3. With Thai families, there is usually more than one person helping in the kitchen, often times the prep work is done by the whole family and the best cook prepares the dish or directs others to prepare it, basically teaching in action.
• 4. Heat a splash of oil in your large wok or large pan on medium high heat. When hot, add the garlic, and since this is called a stir fry, so start stirring.
• 5. When the when garlic is browned up a bit, add the crab, keep stirring.
• 6. Sprinkle in about half of the black pepper, and you guessed it, keep stirring.
• 7. And stirring.
• 8. After a few minutes you will start seeing the shell turn red.
• 9. Add the onion.
• 10. And stir until the onion is softened up a bit, just a few minutes.
• 11. Add the remaining black pepper and stir that in.
• 12. Pour in the beaten eggs.
• 13. Stir for 30 seconds or so to distribute some of the egg.
• 14. Add the packet of curry sauce.
• 15. Stir some more.
• 16. Coming together beautifully. Liquid is water from the crabs as well as the sauce thinned out with that water.
• 17. Add the spring onion and Thai celery. A note about the celery, if you cannot find Thai or Chinese celery, use regular celery but cut 1 stalk into 3-4 ling pieces then dice plus chop up about 2-3 tops.
• 18. Stir again, almost done.
• 19. And there you go, Stir Fried Crab Curry. From heating the wok to this, maybe 10 minutes. This is the reason to have everything prepped and ready to go.
• 20. Pour everything onto a platter, ready to be served.

Steps:

• Remove the top shells from the crabs. Halve each crab body and cut each half into 2 pieces. Using a meat mallet or the back of a chef's knife, gently smash the claws to break up the shell slightly. Transferred the crab body pieces to a colander set over a large bowl. Place the top shells and claws on a plate.
• Separate the scallion whites and greens. Split the scallion whites lengthwise, cut into 2-inch pieces and place in a small bowl. Cut the remaining scallion greens into 2-inch pieces and place in another small bowl.
• Make the sauce. Whisk the oyster sauce, sugar, white pepper and 1/2 cup water in a medium bowl until combined. Set aside.
• Shake off the excess liquid from the crab pieces in the colander over the sink. Reserve the large bowl. Transfer half of the crab pieces to a large plate and set aside.
• Sprinkle 2 tablespoons cornstarch over the crab pieces in the colander and toss until coated completely. Place the colander over the reserved large bowl. Wait to coat the remaining crab until the first batch is frying to prevent the cornstarch from becoming too thick.
• Fill a wok or high-sided large skillet a little less than halfway (about 3 inches) with canola oil and heat over high until shimmering. Carefully add the coated crab to the oil. Fry until the crab legs begin to turn orange and the cornstarch coating is translucent, about 2 minutes. Meanwhile, transfer the crab pieces on the plate to the colander. Sprinkle with 2 tablespoons cornstarch, toss to coat and set aside. Wash your hands, then use a slotted spoon or spider to transfer the fried crab pieces to a paper towel-lined plate. Repeat with remaining crab.
• Remove all but 3 tablespoons of oil from the wok and reduce the heat to medium high. Add the garlic, ginger and scallion whites. Gently stir-fry until the garlic and ginger are golden brown and the scallion whites soften, 2 to 3 minutes. Add the claws and all of the crab pieces and toss with a wooden spoon or metal spoon. Add the Shaoxing wine and cook until reduced slightly, about 15 seconds. Add the oyster sauce mixture, scallion greens and 1/2 cup water. Toss again until well combined. Place the reserved crab top shells, hard side-up, on top in the wok and cover. Reduce the heat to medium and cook until the crab is vibrant orange and fully cooked through, about 8 minutes (see Cook's Note).
• Meanwhile, mix the remaining 1 1/2 teaspoons cornstarch with 1 1/2 teaspoons water in a small bowl. Remove the lid and drizzle the slurry on the crab. Toss again, increase the heat and bring to a full boil. Once boiling, reduce the heat to medium-low and simmer until the sauce thickens slightly, about 2 minutes.
• Transfer to a platter and serve warm with white rice.

Steps:

• First thing to do is "dismantle" the crabs before you wok-fry them. Toss the live crabs into salted boiling water for 2 minutes. Next, place the crabs top-side up, and stick your thumb under the edge of the top shell, pull forward and lift the shell up and off, and reserve. Scrape out the gills that are found on top of the body. Now, turn the crabs over and on the underbelly you will find the "apron," a slightly-lifted triangular flap, pull this off too. Finally, rinse the crabs of all the grey or green spongy stuff (the soft yellow matter is fat or crab butter and considered desirable by many, keep it if you wish.) Divide the crabs into quarters with a big knife, leaving the legs attached to the 4 sections.
• Heat the peanut oil in a wok over high heat until almost smoking. Add the garlic, ginger, chiles, and bok choy. Stir-fry for 1 minute, then remove to a side platter. Toss in the crab pieces, including the top shells. Take the top shells out after 1 minute, continue to stir-fry the crab for 3 minutes. With a big spoon or spatula, remove the crab pieces to the side platter. Now on to the sauce, pour 1 cup of water into the wok, along with the brown sugar, soy sauce, lemon juice, and sake. Stir for 2 minutes to dissolve the sugar. Stir in the cornstarch slurry and cook another minute until the sauce thickens. Return the crabs and bok choy to the pan, toss everything together to coat. Cover, and cook for 3 minutes.
• To serve, line a large platter with butter lettuce leaves, and arrange the crabs with the top shell back on top so it looks roughly like a whole crab again - cool right?! Put the bok choy around the crab and pour the sauce all over the top. Garnish with the green onions and peanuts. You'll need crab crackers, mini forks, a side bowl for the shells, a stack of napkins, and bowls of warm lemon water to clean your hands. Serve with steamed white rice.

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes.
• Stir curry powder, cumin, salt, and pepper into the onion mixture. Add asparagus and broccoli to the skillet, pour water over the vegetables, and cook until slightly tender, 4 to 5 minutes.
• Stir shrimp into the vegetable mixture; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.