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Ingredients for curry bread crab

Bread crab, carrot 1 root potato, 2 roes, a little lemon leaf, citronella and galangal broth/clear water curry block, salt starch butter fish sauce, coconut milk, chicken essence, lemon juice, crystal sugar, dried Chili, you can put some Chili if you like spicy, but curry itself is spicy, so consider it yourself.

The steps of curry bread crab

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Step 1

Brush clean crabs, remove crabs, viscera, gills and the like like eating hairy crabs, and remember to smash the big pliers, remove the yellow from the crab cover and season. Because the bread crab paste is tasteless, you should season and marinate it in advance, otherwise it will not be tasty enough.

Step 2

Cut the crab in half or four parts, season it according to the way of dragging the crab with noodles, wrap it with starch and fry it thoroughly. The bread crab meat is not as delicious as the swimming crab, so it will be more fragrant and fresh after seasoning and frying. My husband loves to eat incense.

Step 3

Dice potatoes and carrots and cook them in salt water. Don't cook them for too long, or they will all rot. In fact, you can also put eggplant and other favorite vegetables.

Step 4

Caviar, crab roe, and small fire butter are slipped and cooked, and all kinds of spices are seasoned and burned into curry base.

Step 5

Add crabs and boiled vegetables, add broth/clear water, adjust the taste, and collect the juice over high fire (the taste should be slightly lighter, otherwise it will be heavy after collecting the juice).

Step 6

Pot, put crab tongs and crab body first, then fill with other side dishes, leave a small part in the pot, put the crab cover, put the rest around, and pour the curry juice at the bottom of the pot.