It has been raining on and off since April in Chicago. The temperature fluctuates from mid 40s to high 80s on a daily basis. Instead of making frozen treats to pretend it is summer, I need something comforting and stimulating that goes against the sad weather. I love crabs but not the painful process of picking the hardshell to reach to the crab meats. That’s why this wonderful crunchy mouthwatering Curry Soft Shell Crab in Toasted Bread Bowl is PERFECT for lazy people like me.
Most people are familiar with this crunchy seafood in the form of a sushi roll called Spider Roll. The very first time I had it was actually at a Thai Restaurant in Hong Kong. One thing I found fascinating about Thai Stir Fried Crab is that other than using coconut milk and Indian curry powder, they often scramble an egg in the curry sauce. I like how the egg works as a natural thickener that makes the curry sauce more “dip=able” with bread.
Beside the egg, coconut milk is the soul of this curry sauce. I have been a big fan of one of the most popular coconut milk brand, Chaokoh until I found this amazing organic coconut milk at Wholefoods called Native Forest. It’s slightly pricier than Chaokoh but it’s quality outweights the price. Instead of the pure white color of Chaokoh, this Native Forest coconut mik is greyish which I believe is a result of no-bleach manufacturing process. It’s full of flavor and creamier than any other brand I’ve used. I highly recommend this product. I almost always keep a can or two at home for any savory or sweet dish I come across.
Curry Soft Shell Crab in Bread Bowl
3 tablespoon Indian Curry Powder (see product picture below)
|1. Heat peanut oil in a large skillet over medium-high heat. Sauté the shallot, sweet onion, and garlic for 2-3 minutes. Stir in cumin, tumeric, and red chili for 2 minutes. Reduce heat to medium low and pour in coconut milk and add bay leaves and palm sugar, stir to combine. Allow the sauce to heat up until gently bubbling.
2. Add pre-cooked vegetables of your choice to the curry sauce. (I boiled the carrots for 10 minutes before I added them to the curry sauce.) Whisk an egg and stir gently in the curry sauce and let it cook for 2 minutes. Set aside.
3. Combine water and tempura mix in a medium bowl. Dip thawed and dried soft shell crab in batter. Heat up peanut oil over medium-high heat and deep fry the crab for 2-3 minutes until golden brown. Set aside.
4. Cut the top of the bread bowl and hollow the inside of the bread. Toast it until crispy and brown. Pour curry sauce in and top it with golden soft shell crab. Garnish with parsley and serve!
|Deep Fried Soft Shell Crab
2 cups peanut oil for frying the soft shell crab
Resource List: (click the images below to see the ingredients and equipment you need)