Crab and shrimp stir-fried with curry powder

The Thai cooking class that we are currently taking is cooking dishes from the cookbook Pok Pok.  It’s been interesting seeing how Ang has adapted the recipes from the book to suit available ingredients and tools.  A few weeks ago we made crab stir-fried with curry powder from the book.  The author is based in the Pacific Northwest so he uses Dungeness crab.  Dungeness crabs are big – much bigger than Maryland blue crabs.  When we made the dish in class, we substituted Maryland crabs in their hard shells.  The flavors were delicious but it was really difficult to get much meat out of them.  I decided to experiment on Ang’s variation even further.

Seafood with curry powder

  • canola oil
  • flour
  • curry powder
  • 1 soft shell crab per person, cleaned
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tsp curry powder
  • 3 – 4 shrimp per person, peeled deveined and halved lengthwise
  • 2 TB fish sauce
  • 1 tsp sugar
  • 3 scallions chopped
  • 2 stalks celery, chopped
  • 2 eggs
  • 1/3 cup evaporated milk

In a nonstick pan, heat 1 TB canola oil over medium high heat.  Whisk together flour and 1/4 tsp curry powder.  Dip crabs in mixture and panfry (starting with shell side down) about 3 minutes per side covered.  (Be careful – soft crabs can pop!)  Remove from heat and place on paper towels.

In a wok, heat about 2 TB canola oil over medium high heat.  Add onion and saute about 2 minutes.  Add garlic and about 2 tsp curry powder, stirring regularly.  Add crabs and shrimp and stir until shrimp are almost cooked.  Add scallions and celery and stir.  Whisk together fish sauce and sugar and pour into wok.  Stir well.  Whisk together eggs and evaporated milk.  Move wok contents to sides, add about 2 tsp more canola oil and then pour in egg/milk mixture.  Stir until egg is barely set and then remove all ingredients to plates.   We had it with rice.

soft crabs and shrimp with curry powder

soft crabs and shrimp with curry powder

The dish was good but it didn’t have quite enough sauce and we both think we like the other Thai soft crab dish better.  It definitely worked better with soft crabs than hard.  Another lesson in using a cookbook as a jumping off point!


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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