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
After soaking the crab in water
Wash every corner with a brush.
Put olive oil in a frying pan
Heat the oil.
Fry the crab in hot oil
Put it on a kitchen towel to drain the oil.
Red peppers, green onions, garlic, onions, celery
Cut it to the right size.
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.
Add the sliced ingredients to the curry sauce and cook.
After releasing the quail eggs
Add to curry and stir.
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!