Main ingredients 🥩
eggcrab stickcurry powderchicken stockonionrice
Ttukdak Hyung's Egg Curry Rice Bowl (Crab Egg Curry)
A fusion rice bowl made by pouring sweet onions and soft crab stick egg mixture into a curry base and cooking it like a scramble for a moist, exotic flavor.
🙋 Recommended for
- ⭐ Those who want a soft and moist Thai-style pu phat phong kari-inspired rice bowl instead of the usual curry rice
- ⭐ Those who want to quickly whip up a sophisticated and exotic one-bowl brunch dish with simple ingredients
- ⭐ Those who love the combination of soft scrambled egg texture and fragrant curry
Ingredients needed 🛒1 servings
- 2-3 eggs
- 2 crab sticks
- 1-1.5 tbsp curry powder
- 1/2 tbsp chicken stock
- 1/4 onion
- 1/3 cup water
- 1 bowl of warm rice
Recipe 🍳
- Crack the eggs into a bowl, add finely shredded crab sticks, and mix to prepare the moist crab egg mixture.
- Pour a little water into a pan, add curry powder, and stir with a spatula to dissolve any lumps evenly.
- Add chicken stock for deep umami and thinly sliced onion to the curry water, turn on the heat, and bring to a boil.
- When the onion becomes translucent and the curry sauce is bubbling, pour the prepared crab egg mixture evenly over the entire pan.
- Immediately after pouring, use chopsticks to gently stir in all directions, scrambling to form a soft, fluffy texture.
- Turn off the heat without delay while the eggs are still soft and half-cooked (about 80% done), before they become firm.
- Scoop one bowl of warm rice into a serving dish, generously top with the moist and tender egg curry sauce, and serve.
- Mix eggs with shredded crab sticks to make the egg mixture.
- Add water, curry powder, chicken stock, and sliced onion to a pan; boil to make the curry base.
- Pour in the egg mixture, gently stir with chopsticks until half-cooked and soft, then serve over rice.
Cooking tips 💡
- Curry powder can easily burn and stick to the pan if the heat is too high, so keep the heat at medium-low while cooking.
- Boiling the sliced onion fully in the curry sauce to extract its sweetness creates a perfect balance with the slightly bitter and spicy flavor of the curry.
- To preserve the characteristic soft texture of crab curry, turn off the heat just before the eggs become completely firm and let them finish cooking with residual heat.
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