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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This Cantonese curry is very mild, colorful, fun and finger-lickin' good. Oh, and messy. Great opportunity to use those antique finger bowls (damp cloths in a basket will also do). If you want spicey-hot, tweek accordingly. For more guests simply multiply the recipe by the number of crab you plan to serve. It's limited only by the capacity of your wok. I like to serve it in a large bowl in the center of the table with a loaf of wonderful bread to sop up the sauce. Ingredients:
3/4 cup chicken broth |
1 tablespoon cornstarch |
1 tablespoon soy sauce |
1 tablespoon dry sherry |
1 teaspoon salt |
1 teaspoon sugar |
4 teaspoons curry |
1/4 lb lean boneless pork, trimmed of fat and ground (such as shoulder or butt) |
1 large cooked crab, in shell,cleaned and cracked (1 1/2-2 pounds) |
3 tablespoons vegetable oil |
1 clove garlic, minced |
1 medium onion, cut into wedges,layers separated |
1 medium green bell pepper, seeded and cut into 1 inch squares |
1 egg, lightly beaten |
Directions:
1. Sauce: Stir all ingredients together and set aside.
2. Crab: Sprinkle salt, sugar and curry over pork and mix well; set aside.
3. Cut crab body into quarters leaving legs and claws whole; set aside.
4. Place wok over high heat and add oil when it is hot; when oil is heated, add garlic and stir once; add pork and stir-fry 2 minutes until cooked through; add onion and bell pepper and cook 1 minute.
5. Add crab and stir until heated, about 3 minutes; stir Sauce, pour into wok and stir until it boils and thickens; add egg, stir just until egg begins to set, about 30 seconds.
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