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🍽️ Pocket Crab Curry

652 kcal · 30 min · 4 servings

Ingredients

• 4 pocket crabs (approx. 250 g each)
• 2 shallots (diced)
• 2 garlic cloves
• 2 chili peppers
• 6 tbsp oil
• 1 tbsp curry powder
• 0.5 bunch spring onions
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 kaffir lime
• 2 tbsp sugar
• coriander leaves (for garnish)

Instructions

1. 1. Thoroughly clean the crabs and separate the claws from the body. Twist off and remove the heads.
2. 2. Peel the garlic and slice it into thin slices.
3. 3. Wash the chili peppers, cut them lengthwise, remove the seeds, and slice them into strips.
4. 4. Fry the shallots, garlic, and chili peppers in hot oil. Add the crabs and sprinkle with curry. Wash the spring onions, clean them, and slice them into rings. Add to the crabs. Then add the fish sauce, soy sauce, vinegar, and lime juice.
5. 5. Peel the lime and finely chop the zest. Mix with sugar and add to the crabs. Let simmer for about 5 minutes and serve garnished with coriander.

Nutrition per serving

• kcal: 652
• Protein: 34 g · Fett/Fat: 44 g · Carbs: 30 g