Thai chili pepper fried crab how to do

Thai chili pepper fried crab practice

Medium heat dry pan heat, dry chili whole into the pan, dry stirring until the chili appeared on the black spots, smell the aroma of chili, put the plate to use.

Red onion is cut into four small pieces, garlic whole, put into the pot like dry chili dry sauté until it begins to burn, black spots appear.

Put the chili peppers, red onion, garlic, shrimp, coconut sugar and fish sauce in a blender and puree until ready to use.

Heat a tablespoon of oil in a copper pot, add the pureed chili peppers to the pot and sauté over low heat (about five to six minutes), set aside.

Brush the meat crabs vigorously to clean the shells, remove the lungs and cut them into pieces. Wipe off any excess water on the crab with kitchen paper.

Peel the ginger and slice it, cut the garlic into small bubbles, and cut the red onion into julienne strips.

Heat a wok over medium-high heat, add two tablespoons of oil, and when the oil is hot, add the chopped red onion, sauté for about a minute, then add the ginger and garlic, sauté for a minute, then add the crab and stir-fry for a minute, then add the water and cook for five minutes until the water comes to a rolling boil, then cover with a lid and turn up the heat to medium-high and cook for five minutes.

After five minutes, add the prepared chili sauce and stir-fry, cook for two to three minutes without covering. This time you can taste test, see if there is a need to add some fish sauce to increase the salty flavor. (I didn't.)

Add green onions and Thai basil leaves before serving.