Crab beetle fried in green curry and fresh pepper

Ingredients for Crab beetle fried in green curry and fresh pepper

Instructions for Crab beetle fried in green curry and fresh pepper

To prepare the Crab beetle fried in green curry and fresh pepper recipe, please follow these instructions:

The crabs are rinsed thoroughly in the water, and gently tucked with a solid spoonful. Let the claws drip into a door layer or a dishcloth.

Bank lemonade with the back of a heavy knife and cut them into thin slices obliquely. Cut garlic into thin slices. Peel the ginger and cut it into matches. Chop the coriander red. Cut the chilli in thin rings. Peel the peppers of the stem and crush 1/4 of the grains.

Cut the pomegranate into strips. Cut the spring slope in oblique slices of approx. 1/2 cm.

Heat the oil in a cast iron wok. Season lemonade, garlic, ginger, crushed peppercorns and chilli cards (do not mix). Add the curry paste and simmer for a couple of minutes. Add the crab cloves and pepper con and quench for 2 minutes. Add coconut milk, fish sauce and honey. Dip the heat to medium and simmer for approx. Ten minutes under cover. Add a little water if the curry is boiling dry. When 3 minutes are missing, add green peppers and spring onions.

Add the juice from half a paste, sprinkle with chopped coriander leaves, and serve with jasmine rice.