Preparation materials: 1 Portunus trituberculatus, 20g curry powder, half a can of coconut juice, 20g onion, appropriate amount of raw flour, 10ml peanut oil, 1 garlic, 3g ginger, 1 coriander, 10g sugar, appropriate amount of fish sauce and appropriate amount of salt.

1, first remove the crab cover, remove the cheeks and stomach, then cut the crab in half in the middle, and then clean it for later use.

2, the cut surface is sticky with raw powder, and the crab claws can be slightly flattened, which is more convenient for cooking.

3. put less salad oil in the pot, add crab pieces and dip in raw powder to start frying.

4. Fry the crab pieces until the cut surface turns yellow.

5. Add chopped green onion, minced garlic and shredded ginger and stir-fry until fragrant.

6, add coconut juice, not more than the amount of crabs, and then add curry powder, sugar, fish sauce, salt to taste.

7. Finally, collect the juice until it is thick, wrap it all on the curry crab, and add coriander to decorate it.

8. done.