Prep 30 mins
Cook 10 mins
This Cantonese curry is very mild, colorful, fun and finger-lickin' good. Oh, and messy. Great opportunity to use those antique finger bowls (damp cloths in a basket will also do). If you want spicey-hot, tweek accordingly. For more guests simply multiply the recipe by the number of crab you plan to serve. It's limited only by the capacity of your wok. I like to serve it in a large bowl in the center of the table with a loaf of wonderful bread to sop up the sauce.
- 3⁄4 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 teaspoons curry
- 1⁄4 lb lean boneless pork, trimmed of fat and ground (such as shoulder or butt)
- 1 large cooked crab, in shell,cleaned and cracked (1 1/2-2 pounds)
- 3 tablespoons vegetable oil
- 1 clove garlic, minced
- 1 medium onion, cut into wedges,layers separated
- 1 medium green bell pepper, seeded and cut into 1 inch squares
- 1 egg, lightly beaten
- Sauce: Stir all ingredients together and set aside.
- Crab: Sprinkle salt, sugar and curry over pork and mix well; set aside.
- Cut crab body into quarters leaving legs and claws whole; set aside.
- Place wok over high heat and add oil when it is hot; when oil is heated, add garlic and stir once; add pork and stir-fry 2 minutes until cooked through; add onion and bell pepper and cook 1 minute.
- Add crab and stir until heated, about 3 minutes; stir Sauce, pour into wok and stir until it boils and thickens; add egg, stir just until egg begins to set, about 30 seconds.