Thai-Style Yellow Curry Crab

Crack 2 eggs into a measuring cup and lightly beat them; sequentially add 2 tbsp oyster sauce, 3 tsp soy sauce, 200 ml evaporated milk, and 3 tsp Thai chili paste, then whisk thoroughly until smooth and evenly orange-yellow with no lumps.

Cut 1 onion into thick slices and place in a bowl; trim the roots off 2 Chinese celery stalks and cut into long sections; cut 3 scallions into long sections and set aside.

Remove the apron, lift the top shell, and cut away the gills from 2 crabs, then rinse thoroughly under running water; cut off the claws and crack the hard shells using the back of a knife, chop the crab body into large pieces, and lightly coat all crab pieces evenly with 2 tbsp cornstarch.

Heat about 500 ml frying oil in a small pot over high heat; add the lightly coated crab pieces and shells in batches and deep-fry over high heat until the shells turn bright red and the meat firms up (about 1 to 2 minutes), then scoop up with a skimmer and drain well.

Add 1 tbsp curry powder to a dry wok and toast over low heat until fragrant; pour in 2 tbsp cooking oil and 1 tbsp minced garlic, stirring to fry until fragrant; turn to high heat, add the sliced onion and stir-fry until slightly softened, then return the fried crab pieces to the wok and toss well.

Stir the prepared egg-curry mixture and pour it into the wok; reduce to medium-low heat and continuously stir and push the sauce until the egg begins to curdle and thickens into a rich, creamy consistency; immediately toss in the sliced Chinese celery and scallions, stir-fry quickly for a few seconds until slightly wilted and coated, then turn off the heat and plate.