Main ingredients 🥩
crab meatonionmilkcurry powdereggchicken stock
Solo Cooking God's Homemade Pudong Curry
A soft, sweet curry that recreates the rich flavor of authentic Southeast Asian soft-shell crab using canned crabs and milk, perfect for enjoying at home.
🙋 Recommended for
- ⭐ Those looking to break away from ordinary curry flavors and try something unique
- ⭐ Fans of soft, pillowy-textured Southeast Asian curries
- ⭐ People who want to create a visually impressive dish using just one ingredient—crab meat
Ingredients needed 🛒1 servings
- crab meat 1 pack
- onion 1 piece
- milk 2 cups
- curry powder 3 tablespoons
- chicken stock about 1/4 tablespoon
- egg 1 piece
- vegetable oil or butter generously
- rice 1 bowl
Recipe 🍳
- Set aside half of the crab meat as garnish, and finely shred the other half into strands.
- Heat generous amounts of vegetable oil or butter in a pan, then place the reserved crab meat on top and press down firmly until golden brown.
- Cook until the butter aroma fully penetrates the crab meat, just before burning, then remove and set aside.
- Use the remaining oil to sauté 1 finely chopped onion, cover with a lid, and cook slowly until deeply caramelized.
- Add the shredded crab meat to the caramelized onion and stir briefly, then pour in 2 cups of milk.
- Add 3 tablespoons of curry powder and 1/4 tablespoon of chicken stock, crack in 1 egg, and reduce heat to low, stirring gently to prevent clumping.
- Simmer gently until the sauce thickens and becomes creamy.
- Serve warm rice in a bowl, top generously with the finished curry, and finish by adding the previously baked crab garnish.
- Fry half the crab meat whole until golden, and finely shred the other half.
- Sauté chopped onion until browned, then add shredded crab and milk.
- Add curry powder, chicken stock, and egg, then simmer over low heat until thick and creamy. Serve over rice.
Cooking tips 💡
- For the garnish, cook the crab meat until just barely golden—this preserves its smoky aroma and nutty flavor.
- After adding milk, never boil vigorously—this can cause separation or burning. Always simmer gently for a smooth texture.
- The longer you caramelize the onion, the sweeter and more complex the curry’s overall flavor will become.
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