This crab recipe is one of the few Thai dishes to use curry powder as a main flavoring. Bought curry powder (look for a Thai brand) is usually very good and this is what Thai cooks would use.
Ingredients: (Serves 4)
- 1 live crab, 500 g (1 lb 2 oz)
- 170 ml (5½ fl oz) coconut milk
- 1 tablespoon light soy sauce
- ½ tablespoon oyster sauce
- 2 teaspoons bought Thai curry powder
- ¼ teaspoon sugar
- 2 tablespoons vegetable oil
- 3-4 garlic cloves, finely chopped
- 1 small onion, cut into 3 wedges
- 2 scallions (spring onions), finely sliced
- ½ long red chili, seeded and finely sliced, for garnish
- A few cilantro (coriander) leaves, for garnish
Method:
Put the crab in the freezer for 1 hour. Leaving the legs attached, cut the crab in half through the center of the shell from head to rear. Cut in half again from left to right (quartering the crab), with legs attached to each quarter. Twist off and remove upper shell pieces. Discard the stomach sac and the soft gill tissue. Using crackers or the back of a heavy knife, crack the crab claws to make them easier to eat. If the claws are too big, cut them in half.
Mix the coconut milk, light soy sauce, oyster sauce, curry powder and sugar in a bowl.
Heat the oil in a wok or frying pan. Stir-fry the garlic over a medium heat until light brown. Add the crab and stir-fry for about 4-5 minutes. Add the coconut mixture and onion and continue stir-frying for another 5-7 minutes or until the crabmeat is cooked through and the sauce is reduced and very thick. Add the scallions. Taste, then adjust the seasoning if necessary.
Spoon onto a serving plate and sprinkle with sliced chili and cilantro leaves.
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