Stir-fried crab with curry powder and egg

When the author was young eating stir-fried crab with curry powder 

and egg was too difficult.  So the author ate only the egg.  Nowadays, 

the author doesn’t just eat the egg from this menu item.  The author 

likes to eat crab meat because crab has a sweet and intense flavor, very

interesting.  Choosing fresh crab will make this dish more delicious. 

It’s complicated, so the author likes to cook only when having the time.

Ingredients:

Flower crab meat/Black crab meat            500     grams

Egg                                     1    egg

Evaporated milk                           ¼     cup

Garlic (crushed)                            1    tablespoon

Oyster sauce                            2    tablespoons

Light soy sauce                            2    teaspoons

Seasoning sauce                            1    tablespoon

Curry powder                            2    teaspoons

Stock (soup)                           ¾     measuring cup

Spring onions (cut into 1 inch pieces)            5    plants

Onion (sliced into wedges)                    1    onion

Thai celery (cut into 1 inch pieces)                2    plants

Chili jam oil                                2    tablespoons

Red chili (sliced)                            1    chili

Cooking oil                                2     tablespoons

Tapioca flour (mixed with water)

Instructions:

• Rinse the crab.  Pull out the shell and claws.  Crush the claws. Pull out crab gills.  Cut it into 4 pieces or as appropriate.

• Heat cooking oil in the pan with medium heat.  Add garlic and stir until fragrant. Add crab and stir-fry until cooked.

• Season with seasoning sauce, oyster sauce, light soy sauce, curry powder, onion, chili jam oil and stock (soup).  Stir-fry until it boils.  Add evaporated milk, tapioca flour (mixed with water), Thai celery, spring onions and red chili. Stir-fry until it boils again.  Turn off the heat.  Place stir-fry crab on dish and serve hot.