Thai style fried hairy crab(tai shi chao da zha xie )

Thai style fried hairy crab

Introduction:

"Autumn is the most fertile season for hairy crabs. Thai style fried crabs come from curry crabs eaten in Jianxing restaurant in Bangkok."

Production steps:

Step 1: prepare all kinds of materials and forget to take photos.

Step 2: Chop onion and slice ginger

Step 3: wash the hairy crab, open the shell and cut into pieces, add salt, oil and pepper, and castrate for a few minutes.

Step 4: coat the crab with dry starch

Step 5: put oil into the pan, fry the crab pieces wrapped with flour in the oil until they change color, and then remove the filter oil for use.

Step 6: leave a little oil in the pan, add onion and ginger slices and saute until fragrant.

Step 7: put in the fried crab.

Step 8: pour in coconut milk and stir fry quickly to avoid scorching.

Step 9: pour in the milk (no milk, add water or stock).

Step 10: cover the pan and simmer over medium heat for five minutes. egg

Step 11: break up the eggs and pour them into the fried crab. Quickly stir fry the eggs.

Step 12: add scallion

Step 13: fill the plate, the color is attractive. The smell is strong and the fingers move.

Materials required:

Hairy crab: 2

Onion: 0.5

Ginger: right amount

Eggs: 2

Coconut milk: 150ml

Milk: 300ml

Cooking wine: moderate

Salt: right amount

Pepper: right amount

Curry powder: right amount

Starch: right amount

Oil: right amount

Note: when the last out of the pot, add eggs, the color is more golden, fragrance is more rich.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Tai Shi Chao Da Zha Xie