Crispy Soft-Shell Crab Poo Pad Pong Curry: A Thai Family Favorite
Easy Homemade Poo Pad Pong Curry Using Frozen Soft-Shell Crab
Introducing a special Thai dish that the whole family can enjoy, Poo Pad Pong Curry! Crispy fried crab meets a creamy, velvety egg curry sauce, creating a heavenly combination loved by all ages. This recipe is perfectly adapted for children’s palates, making it ideal for special occasions or weekend treats. Get ready for a delightful dish that’s a true rice companion! Try making this irresistible Poo Pad Pong Curry easily at home!
Main Ingredients- Soft-shell crab (frozen, cut) 1 pack
- Curry roux blocks 4 pieces (approx. 100g)
- Eggs 2
- Onion 1
- Ground pork 150g
- Cornstarch 3 Tbsp
- Milk 200ml
- Water 500ml
- Pepper to taste
- Vegetable oil, generous amount
Cooking Instructions
Step 1
First, rinse the frozen cut soft-shell crab thoroughly under running cold water. Carefully trim off any sharp, pointed parts with kitchen scissors for safe preparation.
Step 2
Pat the cleaned crab dry with paper towels; this is crucial to prevent oil splattering when frying. Once dry, lightly season the crab with pepper.
Step 3
Place 3 tablespoons of cornstarch into a resealable plastic bag or a bowl. Add the seasoned crab and shake the bag (or cover the bowl tightly with plastic wrap and shake) to ensure the crab is evenly coated with cornstarch. This step is key to achieving a wonderfully crispy texture!
Step 4
Heat a generous amount of vegetable oil in a pan to 170°C (340°F). Carefully add the cornstarch-coated crab and fry for about 5 minutes until golden brown and crispy. Remove the fried crab with a slotted spoon and drain excess oil on a wire rack.
Step 5
In a separate pan, lightly oil and sauté the thinly sliced onion over medium heat. Cook until the onion becomes translucent and tender, stirring occasionally. A pinch of pepper added during sautéing will enhance the aroma.
Step 6
Once the onion is softened, add the 150g of ground pork. Stir-fry, breaking up the meat clumps, until the pork is fully cooked and no longer pink.
Step 7
Pour in 500ml of water and bring to a boil over high heat. Skim off any foam that rises to the surface for a cleaner taste and appearance. Once boiling, add the 4 curry roux blocks and stir until they have completely dissolved into the liquid, creating a smooth curry base.
Step 8
After the curry blocks have dissolved, slowly pour in 200ml of milk. This will add creaminess and enrich the flavor. Reduce the heat to low and continue to stir gently as the curry simmers, preventing it from sticking to the bottom of the pan.
Step 9
In a small bowl, whisk the 2 eggs with a pinch of salt and pepper. While the curry sauce is simmering, slowly drizzle the beaten eggs into the sauce while continuously stirring with chopsticks or a whisk. This will create soft, delicate ribbons of egg throughout the curry, adding a wonderful texture.
Step 10
Finally, arrange the perfectly fried, drained soft-shell crab on top of the finished curry sauce for a visually appealing presentation. Your delicious Poo Pad Pong Curry is ready to be served! Enjoy it with a side of warm rice.
