Sarin's Thai: Fried Crab and Yellow Curry

Sarin's Fried Crab and Yellow Curry

• 1 large Dungeness crab

• 1 fresh red mildly spicy chili, diagonally sliced

• 2 stalks of Chinese celery, sliced 1-inch length

• 1 egg

• 1 Tablespoon chopped garlic

• 2 Tablespoons vegetable oil

• 1 Tablespoon tapioca flour dissolved in a small amount of water

• 2 Tablespoon milk or coconut milk

• ½ cup chicken stock

• Vegetable oil for stir-fried

Seasoning Sauce Ingredients

• 1 teaspoon Maggi seasoning sauce

• 1 Tablespoon Thai light soy sauce

• 2 teaspoons oyster sauce

• 1 Tablespoon sugar

• 1 teaspoon curry powder

• ½ teaspoon ground white pepper

• 1 ½ Teaspoons roasted chili paste (nam prik pao)

Preparation

1. Clean the crab by removing the shell and chopping into pieces; crack the claws and legs by hitting them with the blunt edge of a heavy cleaver.

2. Steam the crab for about 5 -10 minutes.

3. In a wok, heat vegetable oil over low heat. When hot, fry garlic until aromatic and golden. Add the crab and stir fry for 3-5 minutes or until cooked through. Mix seasoning sauce ingredients with chicken stock. Add to the wok and bring to a boil, stirring. Boil for 3-5 minutes.

4. Add egg to the wok and stir well until cooked. Add milk, tapioca flour, Chinese celery, and red chili. Stir well until cooked. Spoon onto a serving plate.

Recipe sampled from Temple of Thai

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Sarin Basley

There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.