One of the best dishes I had during my latest Bangkok trip (which was actually more than a year ago) was Stir-fry Curry Flower Crab. Since we are not able to travel to Thailand during this period, the only way to get my fix is to make it myself.
Flower crabs are also known as 花蟹 or Blue crabs. The shell is softer than other types of crabs and the flesh is tender and sweet.
Honestly, it is not all that difficult. Sure, there are some preparations and assembly involved but I’m happy to work for my food. Flower crabs are one of my favorite seafood. They are not always available every day, so if you ever come across live ones at wet markets or supermarkets, I suggest you grab them.
Available at Thai Supermarket at Golden Mile Complex.
The flavor profile of Thai curry powder and Indian curry powder is not so similar so I wouldn’t recommend swapping them. In case you’re wondering, I got my curry powder from a Thai supermarket.
Ingredients:
3 or 4 Flower Crabs (approx. 800g to 1kg) – cleaned and chopped
5 cloves garlic – chopped
½ yellow onion – sliced
1 red chilli – sliced
2 stalks green onion – cut
1 to 2 stalks coriander leaves
Curry sauce:
150 ml evaporated milk
1 tbsp Thai chilli paste (alternatively, substitute with other Asian-style chilli paste)
2 heaping tbsp yellow curry powder (I’m using Waugh’s brand) or make your own*
1 tbsp sugar
3 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp white pepper
3 eggs – beaten
serves 3 – 4
The line up.
Heat a large wok or skillet over medium heat, add in some 2 tbsp oil and chopped garlic.
Stir-fry for about 30 seconds before adding in the crab. Do not burn the garlic.
Cover the crab and let it cook for about 10 minutes, stirring occasionally.
While waiting, prepare the curry sauce.
In a large bowl or measuring cup, add in all the ingredients for the curry sauce (except the beaten eggs) and stir well.
Add in the beaten eggs into the mixture and give it a final mix.
Remove cover and add in 2 tbsp curry powder. Toss well. Add a little water if it is too dry.
Pour in curry sauce, add in sliced onions and cook over high heat for 2 more minutes.
The sauce will thicken further and coats the crab as you cook.
Add in chilli, green onion, coriander and give it a final mix.
Serve warm.
- 3 or 4 Flower Crabs (approx. 800g to 1kg) – cleaned and chopped
- 5 cloves garlic – chopped
- ½ yellow onion – sliced
- 1 red chilli – sliced
- 2 stalks green onion – cut
- 1 to 2 stalks coriander leaves
- Curry sauce:
- 150 ml evaporated milk
- 1 tbsp Thai chilli paste (alternatively, substitute with other Asian-style chilli paste)
- 2 heaping tbsp yellow curry powder (I’m using Waugh’s brand) or make your own*
- 1 tbsp sugar
- 3 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp white pepper
- 3 eggs – beaten
- Heat a large wok or skillet over medium heat, add in some 2 tbsp oil and chopped garlic.
- Stir-fry for about 30 seconds before adding in the crab. Do not burn the garlic.
- Cover the crab and let it cook for about 10 minutes, stirring occasionally.
- While waiting, prepare the curry sauce.
- In a large bowl or measuring cup, add in all the ingredients for the curry sauce (except the beaten eggs) and stir well.
- Add in the beaten eggs into the mixture and give it a final mix.
- Remove cover and add in 2 tbsp curry powder. Toss well. Add a little water if it is too dry.
- Pour in curry sauce, add in sliced onions and cook over high heat for 2 more minutes.
- The sauce will thicken further and coats the crab as you cook.
- Add in chilli, green onion, coriander and give it a final mix.
- Serve warm.
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