Stir-fried crab curry - poo pad pong garee *
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Stir-fried crab curry - poo pad pong garee *
  Crab    Curry    Thai    Seafood  
Last updated 6/12/2012 1:24:58 AM. Recipe ID 58735. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Stir-fried crab curry - poo pad pong garee *
 Categories: Thai, Seafood
      Yield: 4 Servings
 
  1 1/2 lb Whole Crab
      3 tb Oil
      4    Minced Garlic Cloves
      1 sm Sliced Onion
    1/4 c  Fish Sauce (Nam Pla)
      2 tb Sugar
      2 tb Curry Powder
      1 tb Oriental Sesame Oil
    1/4 ts White Pepper
      1    Beaten Egg
      1 tb Chopped Cilantro/Coriander
           - Leaves
      2    Green Onions, Cut Into
           - 1-Inch Lengths
 
  Cooking fresh crab in its shell retains the sweetness of the meat.
  Eating crab cooked in this manner is an informal affair, allowing
  enjoyment of the company and much conversation between friends.
  ~------------------------------------------------------
  ~----------------- Clean the crab by removing the shell from the body
  only. Disjoint the legs and crack the shell of the legs with a
  mallet. Rinse to remove small pieces of shell, drain and set aside.
  
  Heat a wok or large skillet on medium-high heat.  Add the oil, garlic
  and onion.  Stir-fry for 30 seconds. Add the cracked crab pieces and
  stir-fry for 2 minutes.
  
  Add all remaining ingredients except the egg, cilantro and green
  onions. Cover the skillet and continue cooking on medium-high heat
  for another 3 minutes, or until the crab is cooked.
  
  Add the egg and stir to combine thoroughly.
  
  Remove to a serving dish and garnish with the cilantro and green
  onions.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 58735 (Apr 03, 2005)

[an error occurred while processing this directive]