This Stir Fry Curry Crabs Recipe is popular in Khmer cuisine, as it is prepared with dry curry powder and sometimes coconut milk. Almost every recipe for this classic Khmer dish adds oyster sauce, fish sauce, garlic and red curry paste.
Stir Fry Curry Crabs Recipe
This Stir Fry Curry Crabs Recipe is popular in Khmer cuisine, as it is prepared with dry curry powder and sometimes coconut milk. Almost every recipe for this classic Khmer dish adds oyster sauce, fish sauce, garlic and red curry paste.
2
servings30
minutes30
minutes508
kcal1
hourIngredients
3 cooked or raw Dungeness clean cut crack the shells, set aside
1/2 white onion slice
2 green onions cut to 1 inch
1/4 cup thinly sliced ginger
1 Jalapeño slice
2 garlic cloves mince
2 shallots mince
3 tablespoon vegetable oil for stir fry
- Stir fry sauce
1/2 can coconut milk
2 tablespoon red curry paste
2 tablespoon sugar
2 tablespoon oyster sauce
2 tablespoon fish sauce
1/2 teaspoon Chinese 5 spices
Mix everything in a bowl set aside
Directions
- Heat 3 tablespoon of oil in a wok until hot
- Add minced garlic and shallots, ginger and Jalapeño stir fry until aroma
- Add crabs if it is cooked crab it won’t take long but if you use raw crabs do add some water a bit to steam the crabs cooked until the raw crab turn pink,
- Now Add stir fry sauce and you have to toss or stir it few times to make sure the sauce and crabs is all mix together (this is why you have to crack the shell so the flavor will go inside) taste and adjust the spice.
- Add white onion and green onion mix well, turn the heat off,
Recipe Video
Notes
- Serve stir fry curry crabs with rice.
Nutrition Facts
- Total number of serves: 2
- Calories: 508kcal
- Fat: 40g
- Saturated Fat: 18g
- Sodium: 2298mg
- Carbohydrates: 36g
- Fiber: 4g
- Sugar: 17g
- Protein: 5g
