| 本食材名称：泰国咖喱蟹酱(印度小厨) |
| 配料 (NGREDIENTS) |
| 精炼植物油，姜，蒜，白糖，盐，增香剂，干虾仁，干红辣椒，姜黄，芫荽，孜然，食用色素，茴香，茴芹，丁香。 |
| Refinedoil,Ginger,Garlic,Sugar,Salt,Flavour enhancer,dryprawn,Red
Chilly,Turmeric, Coriander,Cumin, |
| Permitted Colour,Fennel,Star anise and Cloves |
| 所需材料及烹饪方法/Cooking Direction: |
| 材料/Ingredients 用量/Qty |
| 1．鲜蟹(Crabs) 250克/gms |
| 2．洋葱粒(Onion cubes) 75克/gms |
| 3．灯笼椒(capsicum) 60克/gms |
| 4．胡荽叶(Coriander leaves) 适量/3 springs |
| 5．海鲜咖喱酱(Sea food Paste ) 2茶匙/teaspoon |
| 6．精练油(Refined oil ) 100毫升/ml |
| 7．鸡蛋清(Egg white ) 适量/to taste |
| 8．玉米粉(Corn flour ) 1茶匙/teaspoon |
| 9．盐(Salt) 适量/to taste |
| 10．椰子奶(Coconut milk) 200毫升/ml |
| 11．蒜(Garlic) 4瓣/four pods |
| 1.将鲜蟹洗净，用玉米粉、鸡蛋清和适量盐与蟹一起腌制几分钟。 |
| 2.将腌制好的蟹，用中火油煎后放在一旁，再放入蒜瓣油煎后放到一旁。 |
| 3.将多余的食用油倒去，泰国咖喱蟹酱只需3茶匙的食用油。 |
| 4.将洋葱粒油煎至金黄色，加入灯笼椒油煎。 |
| 5.将泰国咖喱蟹酱、蟹、椰子奶一起烹饪，当蟹快要熟时，再将已油煎好的蒜瓣和胡荽叶与之烹饪。 |
| 1.Clean the crabs and mix with corn flour, egg white and little
salt. Keep aside for few minutes. |
| 2.Heat the oil and fry the marinated crabs in medium heat,
keep aside. In the same oil fry the garlic |
| and keep aside. |
| 3.Remove the excess of oil from vessel,use about only three
tablespoonof oil for the Thailand Curry |
| Crab Paste. |
| 4.Heat the oil fry the onion till golden brown color then
add capsicum and toss for a while. |
| 5.Add Thailand Curry Crab Paste, toss little and then add
crabs and the coconut milk. Cover the vessel |
| till the crabs is semi cooked, finally add fried garlic, coriander
leaves and serve hot. |
| |
