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  • Writer's pictureCamp Goldston Publishing, LLC

Sarin's Thai: Fried Crab and Yellow Curry

Updated: Apr 18, 2023




Sarin's Fried Crab and Yellow Curry

  • 1 large Dungeness crab

  • 1 fresh red mildly spicy chili, diagonally sliced

  • 2 stalks of Chinese celery, sliced 1-inch length

  • 1 egg

  • 1 Tablespoon chopped garlic

  • 2 Tablespoons vegetable oil

  • 1 Tablespoon tapioca flour dissolved in a small amount of water

  • 2 Tablespoon milk or coconut milk

  • ½ cup chicken stock

  • Vegetable oil for stir-fried

Seasoning Sauce Ingredients

  • 1 teaspoon Maggi seasoning sauce

  • 1 Tablespoon Thai light soy sauce

  • 2 teaspoons oyster sauce

  • 1 Tablespoon sugar

  • 1 teaspoon curry powder

  • ½ teaspoon ground white pepper

  • 1 ½ Teaspoons roasted chili paste (nam prik pao)

Preparation

  1. Clean the crab by removing the shell and chopping into pieces; crack the claws and legs by hitting them with the blunt edge of a heavy cleaver.

  2. Steam the crab for about 5 -10 minutes.

  3. In a wok, heat vegetable oil over low heat. When hot, fry garlic until aromatic and golden. Add the crab and stir fry for 3-5 minutes or until cooked through. Mix seasoning sauce ingredients with chicken stock. Add to the wok and bring to a boil, stirring. Boil for 3-5 minutes.

  4. Add egg to the wok and stir well until cooked. Add milk, tapioca flour, Chinese celery, and red chili. Stir well until cooked. Spoon onto a serving plate.

Recipe sampled from Temple of Thai


 





Sarin Basley

There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.



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2 Comments


Guest
May 05, 2023

This looks delicious!

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Camp Goldston Publishing, LLC
Camp Goldston Publishing, LLC
May 05, 2023
Replying to

She is a fabulous chef.

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