June 18, 2018

CANTONESE CRAB CURRY

Ingredients:
Salad oil - 3 tbsp
Lean pork - 1/2 cup (finely chopped)
Large garlic clove - 1 (minced)
Salt - 1 tsp
Sugar - 1 tsp
Curry powder - 4 tsp
Onion - 1 (peeled and thinly sliced)
Large green pepper - 1 (cut in 3/4" squares)
Dungeness crabs- 2 (cleaned, cracked, and with crab butter saved)
Regular strength chicken broth - 1 1/4 cups
Cherry tomatoes - 12 - 15 (cut in halves)
Cornstarch - 3 tsp mixed with 2 tbsp water
Egg - 1 (slightly beaten)

Method:

  • 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 powder, 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 one minute.
  • Add the slightly beaten egg, and continue to stir just until the egg sets.
  • Serve immediately.


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