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Thai Curry Fried Crab

Name: Thai Curry Fried Crab
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: thai
Ingredients: crab; Egg; oyster sauce; soy sauce; evaporated milk; Thai chili paste (Nam Prik Pao); Onion; Chinese celery; scallion; cornstarch; curry powder; Garlic; Cooking oil; frying oil

groups2 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 10 minsscheduleTotal: 30 minsoutdoor_grillStir-frylocal_fire_departmentMedium

Allergens:warningShellfishwarningEggswarningDairywarningSoywarningGlutenwarningCelerywarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Preparation

00:00:05

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
Whisk thoroughly until smooth and evenly orange-yellow with no lumps

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Watch out

Thai chili paste is thick and oily, so whisk thoroughly, otherwise it will not distribute evenly and will form spicy lumps when cooked.

Ingredients:Egg (2 piece)oyster sauce (2 tbsp)soy sauce (3 tsp)evaporated milk (200 ml)Thai chili paste (Nam Prik Pao) (3 tsp)

Tools:measuring pitcherwhisk

Preparation

00:00:27

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

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Watch out

Do not slice the onion too thinly, otherwise it will release water and turn mushy when stir-fried instead of staying crunchy and sweet.

Ingredients:Onion (1 piece)Chinese celery (2 piece)scallion (3 piece)

Tools:chef knifecutting board

Preparation

00:00:43

warningStay safe

Take care when handling slippery crabs and chopping hard shells to prevent cuts; thoroughly wash hands and cutting boards after handling raw seafood to prevent cross-contamination.

Remove the apron, lift the top shell, and cut away the gills from 2 crabs
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
Lightly coat all crab pieces evenly with 2 tbsp cornstarch

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Watch out

Crack the claws with moderate force so the shell breaks without crushing the meat

Apply only a thin dust of cornstarch, otherwise the frying oil will turn cloudy

Ingredients:crab (2 piece)cornstarch (2 tbsp)

Tools:kitchen shearscleaver

Active Cooking

00:01:50

warningStay safe

Residual moisture on seafood can cause hot oil to splatter; slide crab pieces in gently from the edge and keep a safe distance.

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)
Scoop up with a skimmer and drain well

local_fire_departmentHigh heat, fry for 1 to 2 minutes

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Watch out

The oil must be sufficiently hot before adding the crab to seal in the juices, otherwise the crab will absorb excess oil and become greasy.

Ingredients:frying oil (500 ml)crab

Tools:saucepanskimmer

Active Cooking

00:02:10

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
Return the fried crab pieces to the wok and toss well

local_fire_departmentLow heat to toast, then high heat to stir-fry

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Watch out

Keep the heat very low and stir continuously when dry-toasting curry powder, otherwise it will burn within seconds and become bitter.

Ingredients:curry powder (1 tbsp)Cooking oil (2 tbsp)Garlic (1 tbsp)Onioncrab

Tools:spatulawok

Active Cooking

00:02:32

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
Turn off the heat and plate

local_fire_departmentMedium-low heat, stir until thickened then turn off heat

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Watch out

Keep the heat medium-low and gently push from the bottom with a spatula, otherwise the egg will stick to the bottom and overcook into rubbery lumps instead of staying creamy.

Ingredients:EggChinese celeryscallion

Tools:spatulawokserving platter