Curry Stir-Fried Crab

Ingredients

• Mud crab (also called meat crab)
• Curry roux block (Lohas crab-roe curry recommended)
• Onion
• Coconut milk
• Egg
• Cornstarch (also called starch)
• Garlic

Steps

1. Lift off the crab's top shell and chop the body in half; lightly crack the claws with the back of the knife. Dip the cut sides and claws in a little cornstarch, not too much. Sprinkle 5 g of cornstarch into the top shell to cover the roe; set aside.
2. Finely chop the onion; set aside.
3. Mince the garlic; set aside.
4. Boil a kettle of water; set aside.
5. Heat the wok, add about 20 ml of cooking oil and wait 10 seconds for it to heat up.
6. Gently place the crab cut side down in the wok and fry for 20 seconds; this mainly seals in the roe and meat. Then flip and fry each side for 10 seconds. Remove the crab and set aside.
7. Put the top shell in the wok and spoon hot oil from the wok into it to seal the roe inside; fry for 20 seconds, then remove and set aside.
8. Without washing the wok, add another 10 ml of oil and heat over high heat until it just starts to smoke; add the garlic and onion and stir-fry for 10 seconds.
9. Add the curry roux and stir until melted (10 seconds), then add the fried crab and toss evenly.
10. Pour in 300 ml of boiling water and simmer, covered, for 3 minutes.
11. After simmering, add the coconut milk and egg white, turn off the heat, and keep tossing off the heat until the sauce thickens.
12. Serve.