Wash the hairy crabs, add white wine, white pepper and salt and mix well, shred the onions, cut the shallots into sections, slice the ginger, shred the red peppers, dip the crabs in flour, heat the oil to 70% heat, pour the hairy crabs and stir-fry until they turn red, remove them, leave the base oil, add ginger slices and saute until fragrant, then add onions and red peppers and stir-fry, add stock and cook for 5 minutes, remove the ginger slices and onion shreds. ||Put in curry cubes and stir-fry slowly, add coconut milk and fish sauce, add crabs and stir-fry, cook for about 5 minutes.

How to make hairy crabs

Ingredients

2 hairy crabs, half an onion, 2 shallots, appropriate amount of flour, 1 red pepper

1 piece of ginger, a little salt, 2 spoons of white wine, 1 spoon of white pepper, coconut milk, fish sauce, curry cubes

Recipe for curry hairy crabs:

1. Clean 2 hairy crabs, then remove the lids of the crabs, remove the gills, heart and stomach, add white wine, white pepper and a little salt, stir evenly.

2. Cut half an onion into thin strips, cut 2 shallots into sections, cut 1 piece of ginger into slices, and cut red pepper into shreds.

3. Cut the crab in half and dip it in flour.

4. Pour an appropriate amount of oil into the pot, heat the oil to 70% hot, pour in the hairy crabs and start stir-frying until they turn red, then take them out.

5. Leave the oil in the pot, add ginger slices and sauté until fragrant, then add shredded onions and red peppers and stir-fry quickly.

6. Add broth or boiling water, cook for about 5 minutes, and remove the ginger slices and onion shreds.

7. Put the curry cubes in the pot, stir-fry slowly over medium-low heat, add coconut milk and fish sauce, then add the crabs and continue to stir-fry evenly.

8. Cook for about 5 minutes, until the curry sauce becomes thick, sprinkle with green onions and mix well.

Tips:

The curry cubes will taste better if they are stronger.

Hairy crabs are best wrapped in low-gluten flour.