30 minDifficulty HardMeat & mainsMain ingredients π₯©soft-shell crabeggscoconut milkcurry powderchili oilfish saucechicken stockred chili pepperVietnamese chili pepperlarge green onioncilantroonionstarch powderTags π·οΈSoutheast Asian styleunique dishfor guests
Detailed recipeQuick recipeIngredients needed π2 servings4 soft-shell crabs2 eggs400g coconut milk40g (4 tbsp) curry powder40g chili oil10g fish sauce10g (1 tbsp) sugar2g Miwon5g chicken stock10g cheongyang chili pepper powder20g minced garlic1 red chili pepper10 Vietnamese chili peppers30g large green onion20g cilantro1/2 onion150g starch powder170g water30g cooking oil5g black pepper10g soy sauce10g cooking wineRecipe π³Thaw the soft-shell crabs in cold water, then clean them by removing the gills and any impurities.Mix the starch powder and water, let it sit for 10 minutes, then discard the top water. Mix the settled starch sediment with 30g of cooking oil to make the batter.In a bowl, combine the coconut milk, eggs, sugar, Miwon, chicken stock, cheongyang chili pepper powder, curry powder, minced garlic, chili oil, and fish sauce to prepare the curry sauce.Coat the cleaned crabs with the starch batter and deep-fry in oil preheated to 170Β°C for 5 minutes until crispy, then remove and drain.In a dry pan, stir-fry the sliced onion and large green onion, then add the red chili pepper and Vietnamese chili peppers to release their aroma.Once the vegetables are cooked, pour in the prepared curry sauce, season with black pepper, soy sauce, and cooking wine, then add the cilantro.Simmer gently just until the eggs in the sauce are softly cooked like a soft-boiled egg, then generously pour the sauce over the fried crabs to finish.Mix starch and water, let the sediment settle, then add cooking oil to make the batter.Combine coconut milk, eggs, curry powder, and seasonings to prepare the sauce.Coat the crabs with the batter and fry in 170Β°C oil for 5 minutes.Stir-fry the vegetables in a pan, pour in the sauce, simmer gently, then pour over the fried crabs.Cooking tips π‘Mixing oil into the settled starch sediment for the batter yields a much crispier and chewier texture.When simmering the curry sauce, it's crucial to turn off the heat while the eggs are still soft and fluffy, before they fully set and become firm.If soft-shell crab is hard to find, you can substitute other seafood like peeled shrimp or squid for an equally excellent dish.Recommended for πβThose who want to enjoy a restaurant-quality, impressive Thai-style curry at home.βThose who love the combination of crispy fried crab and a creamy coconut milk curry.