Curry Sauteed Crab (Ris de crabe au curry)

Ingrédients

• Crab (Jaune crab; also known as Meat crab)
• Curry cubes (Recommended: Le Sa Four's Crab Roe Curry)
• Onion
• Coconut milk
• Egg
• Starch (also known as cornstarch)
• Garlic

Étapes

1. Once the crab's shell is removed, split the body in half and crack the crab claws lightly with the back of a knife. Dip the cut sections and the crab claws briefly in starch, but do not use too much. Sprinkle 5g of starch inside the removed shell and cover the crab roe, set aside.
2. Chop the onion into small pieces (mince), set aside.
3. Chop the garlic, set aside.
4. Boil a kettle of water and set aside.
5. Heat a pan with oil (approx. 20ml) and wait 10 seconds to raise the oil temperature.
6. Place the crab with the cut sections facing down and gently put it into the pan, frying for 20 seconds. This step mainly seals the crab roe and meat. Then, flip it over and fry for 10 seconds per side. After frying, remove the crab and set aside.
7. Pour the crab shell back into the pan and scoop up hot oil with a spoon to pour over the crab shell. Fry for 20 seconds to seal the crab roe inside the shell, then remove and set aside.
8. Do not wash the pan. Add another 10ml of cooking oil, turn the heat to high to raise the oil temperature until it just starts to smoke. Add the garlic and chopped onion, stir-fry for 10 seconds.
9. Put the curry cubes into the pan and stir until melted (10 seconds), then add the fried crab and stir-fry evenly.
10. Pour in 300ml of boiling water and simmer for 3 minutes.
11. After simmering, pour in the coconut milk and the egg white, turn off the heat, and continue to stir constantly until the sauce thickens.
12. Serve (Garnish with spring onions if available).