![]() Shell most crabs can be broken in half or quarters by hand or use a large knife Left it on simply for illustration purposes, once you have removed the top Shell, the carapace, cleaning out any meat left inside. Hold theĬrab under running water to remove traces of the guts. Guts, these are the greenish-brown substances found inside the crab. Pull out the spongy grey gills and remove the Remove the abdomen, that is the small flap of shell Pry the shell off, pullingįrom the back of the crab. Usually, your crab seller will be happy to clean and crack theĬrab for you but it is not difficult to do anyway.Heat up a wok with a spoonful of oil, add the chopped garlic stirring until slightly brown, add the onions and chopped chillies.Īdd the cracked crab, spring onions and celery and stir fry for a couple of minutes.Īdd the sauce and keep stir frying until sauce bubbles. Whisk together until well mixed slowly adding 400 g of evaporated milk and place to one side. In a mixing bowl or large jug mix one packet of Thai yellow curry paste, 2 eggs, 20 g of oyster sauce and 10 g of sugar. However, eating this Thai style and getting messy is a lot more fun! Of course its possible to completely remove the shells and cook this with just the crab meat. Crack the crab claws so that you and your guests can pick out the crab meat. In the photos I have left it on simply for illustration purposes, once you have removed the top shell most crabs can be broken in half or quarters by hand or use a large knife to cut tougher crabs. You can discard the top shell, the carapace, cleaning out any meat left inside. Hold the crab under running water to remove traces of the guts. Pull out the spongy grey gills and remove the guts, these are the greenish brown substances found inside the crab. Remove the abdomen, that is the small flap of shell on the underside of the crab. Pry the shell off, pulling from the back of the crab. Usually your crab seller will be happy to clean and crack the crab for you but is not difficult to do anyway. ![]() ![]() This is actually a pretty quick dish to prepare and cook so don’t be put off by the amount of pictures below, that is just me covering it in detail.Ī few spring onions, mild red chillies and some celery stalk and leaves. There is absolutely no reason why you can't use coconut milk in place of evaporated milk but this is the way you would eat this dish in Thailand. Here we are using Thai yellow curry paste so maybe not so traditional but it makes the cooking easier and the outcome more certain as curry powders can vary tremendously. ![]() This is actually a Thai dish that doesn’t scream I'm Thai! It uses evaporated milk in place of coconut milk and traditionally this is cooked with curry powder, a rarity in Thai cooking. I remember being more than alarmed when somebody came into a restaurant and exclaimed that it was raining "cats and dogs" outside, I even went to the window to check and was actually quite relieved to discover that this was just a more colourful use of the English language! Once upon a time such a comment would have alarmed me, not any more. However, I have had quite a few requests for a crab curry recipe, one person even going to far as to say they have “crabs coming out of their ears” where they live. As a city dweller, cooking with crab is not something that springs instantly to mind.
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