Dry Curry Crab


2 large mud crabs
Enough oil for deep-frying
2 tbsp dried prawns, soaked and coarsely chopped
1 tbsp chopped garlic
2 tbsp meat curry powder
1/2 tsp chilli powder
1/2 tsp turmeric powder
3 stalks curry leaves
1 onion, cut into halve and sliced


1/2-3/4 tsp salt or to taste
1/2 tsp sugar
1 tsp fish sauce
150ml water


Mix the curry, chilli and turmeric powders together with enough water to form a paste. Clean crabs, then remove and crack the pincers and trim the legs. Cut each crab into 4 pieces.

Heat oil in a wok and deep-fry crabs until just cooked through. Dish out and leave aside.

Leave 3 tablespoon oil in the wok, fry garlic and dried prawns until fragrant. Add curry paste and curry leaves. Fry until aromatic.

Return crabs to the wok and add seasoning. Stir-fry briskly. Add onions and cover the wok. Cook until gravy is reduced and the dish is almost dry. Dish out and serve.

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