Thai fried crabs
By VicentaLakin
Kim Autumn is the most beautiful time for the Krabs, and the Thai-style sheaves originate from the curry crabs that were built in the Sheung House in Bangkok。
Recipe Recommendations
- hairy crabs of 2
- onion by 0.5
- Jiang appropriate amount
- eggs of 2
- coconut milk 150ml
- milk 300ML
- cooking wine appropriate amount
- salt appropriate amount
- pepper appropriate amount
- curry powder appropriate amount
- starch appropriate amount
- oil appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Thai fried crabs
1
Get all the materials ready. Milk forgot to take pictures。
2
Onion shredded, ginger sliced
3
Crabs are washed clean, shells are cut, salt is added, oil, pepper is castrated for a few minutes。
4
The crabs are covered in dry starch
5
The pot is oiled, and the crabs covered with powder are blown up to color, and the filters are to be used。
6
There's a little bit of oil left in the pot. Put it onions。
7
Put in the fried crab。
8
And pour into the coconut so that it will not burn。
9
I'll pour milk (no milk for water or soup)。
10
Cover the pan and burn it for five minutes. Eggs
11
Eggs are scattered into cooked crabs, quickly turning them over。
12
Add onions
13
Fill up the palette, the color is so attractive. Smells like a snort and a finger move。