Phu Pat Pong Curry
Soft shell crab with curry
Along with pad thai, Phupat Pong Curry is a popular Thai dish. There are many ingredients in Thai curry, but the most popular combination is definitely Phupat Pong Curry. It's good to eat rice with a salty curry sauce or as a snack for beer. Since the whole softshell crab is deep-fried, the textured texture and plump flesh also add to the fun of chewing. Eggs and coconut cream are added to the fragrant flavor of curry, adding a savory and soft flavor. Let me introduce Thai-style curry Phupat Pong Curry with Spoons~
Preparing and making materials
5 crabs, 1 red pepper, 1/2 celery, 1/2 onion,
1/2 green onion, 20g coconut cream, 100g olive oil,
3 cloves of garlic, 10 grams of milk, 10 grams of chili oil, 7 grams of spicy curry sauce, 1 quail egg
Washing crabs
1
After soaking the crab in water
Wash every corner with a brush.
Deep-frying crab
2
Put olive oil in a frying pan
Heat the oil.
3
Fry the crab in hot oil
Put it on a kitchen towel to drain the oil.
Vegetable slicing
4
Red peppers, green onions, garlic, onions, celery
Cut it to the right size.
Making curry
5
Heat oil in a pan, add garlic, and let the scent fade
Coconut cream, milk, chili oil, spicy curry seasoning
Put it in and let it loosen well.
6
Add the sliced ingredients to the curry sauce and cook.
7
After releasing the quail eggs
Add to curry and stir.
8
Add the deep-fried crab and mix well
Put it on a plate and finish it!
A savory yet aromatic flavor!
The Thai-style flower crab curry, Phupat Pong Curry, is ready!