Ingredients: 1 raw crab, half onion, 1 egg, appropriate amount of flour, 50g fish sauce, appropriate amount of sugar, 2 red peppers, appropriate amount of coriander, 100g curry powder, 100 ml milk, 100 ml coconut milk, etc.

Steps: 1, rare crabs remove the crab cover, gill hairs and crab umbilicus, cut the crab body into small pieces 2 cm thick and 3 cm square, break them with crab pliers and put them in a plate for later use;

2. Shred onion and red pepper, cut coriander into inches, and break the eggs for later use;

3. Heat the oil in the wok to 60% heat with medium fire, dip the crab pieces in the egg liquid, then wrap a layer of flour, put it in the oil along the edge of the wok, fry until it changes color, take it out and drain;

4. Leave the bottom oil in the wok, heat it to 60% heat on medium heat, and add the onion to stir fry;

5. Add curry powder to fry butter, then add milk and coconut milk, and add fish sauce, sugar and salt;

6. Add the unused crab pieces to the curry juice and cook for 3 minutes, then add the remaining egg liquid and stir quickly and evenly;

7. Finally, add shredded red pepper and coriander and stir fry for a while. When the soup is thick, it can be served.