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Cantonese Crab Curry

Flavors.of.Asia's picture
  Salad oil 3 Tablespoon
  Chopped lean pork 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced/mashed
  Sugar 1 Teaspoon
  Curry powder 4 Teaspoon
  Onion 1 Medium, peeled and thinly sliced
  Green pepper 1 Large, seeded and cut in 3/4-inch squares
  Dungeness crab 2 Large, cleaned, cracked and with crab butter saved
  Regular strength chicken broth 1 1⁄4 Cup (20 tbs)
  Cherry tomatoes 15 , cut in halves
  Cornstarch 3 Teaspoon (Mixed With 2 Tablespoons Water)
  Egg 1 , beaten

Heat the oil in a large, heavy frying pan or wok.
Add the pork and cook, stirring, over high heat until browned.
Combine the garlic, salt, sugar, and curry; stir into the pork and oil.
Add the sliced onion and green pepper squares, and cook, stirring, for 2 minutes.
Add the crab pieces, crab butter, and broth; cover and cook over high heat for 3 minutes.
Add the tomatoes, then stir in the cornstarch-water paste.
Cook, stirring, for about 1 minute.
Add the slightly beaten egg, and continue to stir just until the egg sets.

Recipe Summary

Side Dish

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