World Cuisine

  • 500 g (1 lb) live, fresh or frozen crabs
  • 1½–2 tablespoons sunflower oil
  • 2–3 tablespoons Yellow Curry Paste (see page 88)
  • 1 red onion, thinly sliced
  • 175 ml (6 fl oz) coconut milk
  • 1 large egg, lightly beaten
  • 1½–2 tablespoons fish sauce
  • 2 spring onions, cut into 2.5 cm (1 inch) lengths

Prepare the crabs (see page 12).

Heat the oil in a wok or large frying pan and stir-fry the curry paste over a medium heat for 3–4 minutes or until fragrant.

Add the crab and onion and stir-fry for 7–8 minutes or until the crab meat is cooked. Add the coconut milk, egg, fish sauce and spring onions and continue stir-frying for 2–3 minutes. Taste and adjust the seasoning.

Spoon on to a warm serving plate.

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