Curry Crab Tails

A bean recipe for every taste:

1. loosen crab tails from shell, leaving tail end on. Slightly score the back side, remove the intestines. Rinse crayfish tails, acidify.

Soak mushrooms in a quarter of a liter of hot water. Clean leek and celery, rinse. Peel onions. Cut vegetables into slices.

3. drain bamboo shoots. Clean sugar snap peas, rinse. Rinse chili peppers, cut into thin rings. Rinse sprouts, drain. Peel and finely dice ginger.

Heat oil, add curry, leek and celery, sauté 3 min until soft. Add bamboo, peas, onions, chilies and ginger, deglaze with rice wine and clear soup. Stew for 3 min until soft.

5. pick mushrooms into pieces, stir in together with sprouts. Season with salt, sugar and soy sauce.

Heat frying fat, mix egg white and corn starch. Dry the crab tails, cut into cubes and turn them to the other side. Bake in hot fat for 3-4 minutes. Arrange the crayfish tails on the vegetables.

Chinese, Asia

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