Crab Stir-fry with Curry
An Exotic Fragrance Lingers… Tender Curry with Whole Crab Meat! Poo Pad Pong Curry
Packed with plump, succulent crab meat! The exotic aroma is palpable from the very name, making you crave a ‘poo-pad-poo-pad’ sound. The fragrant chili oil and creamy curry will tantalize your taste buds! A delightful Thai dish to enjoy at home on any special occasion. Proudly presented by ‘Every Recipe’ and ‘Man-Gae Recipe’.
Essential Ingredients- Crab sticks 8 pieces (shredded like whole crab meat)
- Onion 1 (sliced thinly)
- Green onions 1/2 bunch (cut into bite-sized pieces)
- Coconut milk beverage 1 pack (approx. 200ml)
- Curry powder 2 Tbsp
- Tempura flour 2/3 cup (standard paper cup)
- Water 1/2 cup (standard paper cup)
- Vegetable oil 1/3 cup (standard paper cup, for frying)
- Eggs 2 (beaten)
Minced Chili Seasoning Ingredients- Red chili peppers 2
- Green chili peppers 2
- Whole garlic cloves 1 handful (approx. 5-6 cloves)
Soy Sauce Mixture Ingredients- Sugar 1 Tbsp
- Soy sauce 1 Tbsp
- Oyster sauce 1 Tbsp
- Fish sauce 1 Tbsp
- Water 3 Tbsp
- Red chili peppers 2
- Green chili peppers 2
- Whole garlic cloves 1 handful (approx. 5-6 cloves)
Soy Sauce Mixture Ingredients- Sugar 1 Tbsp
- Soy sauce 1 Tbsp
- Oyster sauce 1 Tbsp
- Fish sauce 1 Tbsp
- Water 3 Tbsp
Cooking Instructions
Step 1
First, prepare the crab sticks by shredding them thinly from one end to give them a texture similar to whole crab meat, allowing them to absorb the sauce better and enhancing their texture. Slice the onion thinly and cut the green onions into approximately 2-3 cm pieces for easy eating.
Step 2
In a blender, combine the minced chili seasoning ingredients (red chili peppers, green chili peppers, whole garlic cloves) and add a little water. Blend coarsely. Avoid blending too finely; a slightly chunky texture will preserve the flavor.
Step 3
In a bowl, combine all the soy sauce mixture ingredients (sugar, soy sauce, oyster sauce, fish sauce, water) and stir well until the sugar is dissolved. Preparing the sauce in advance will make cooking more convenient.
Step 4
In another bowl, mix the tempura flour and water to create a smooth batter without lumps. It’s important to adjust the consistency so it’s not too watery. Coat the prepared crab sticks evenly with this batter.
Step 5
Heat a generous amount of vegetable oil in a pan over medium-low heat. Carefully add the battered crab sticks and fry them until golden brown and crispy on both sides. Be cautious not to fry over high heat, as the outside might burn while the inside remains uncooked.
Step 6
Now, let’s make the sauce. In a clean pan, add a little cooking oil, then add 1 tablespoon of the coarsely blended chili mixture. Sauté until fragrant, bringing out the spicy and aromatic flavor of the chili oil.
Step 7
Add the sliced onions and sauté until they become translucent. Then, add about 1 ladleful of the pre-made soy sauce mixture and stir in the curry powder, making sure to dissolve it smoothly without lumps. It’s best to stir constantly while sautéing to prevent the curry powder from burning.
Step 8
Pour in the coconut milk beverage. Once the sauce begins to simmer, slowly drizzle in the beaten eggs from the edges of the pan. Stir gently to cook the eggs without clumping, creating a creamy curry sauce.
Step 9
Finally, add the fried crab sticks and chopped green onions. Gently toss everything together until the sauce evenly coats the ingredients to complete this delicious Poo Pad Pong Curry! Serve it over warm rice for an even more delightful meal.
