Ingredients (serves 2 with rice): 1) Chinese parsley: 2-3 stalks *Optional 2) Spring onion: 1-2 stalks 3) Chilli: 1 chilli *Optional (only for decoration) 4) Garlic: 1 clove 5) Mud crab: 1 whole (if you use crab meat, as much as you like but around 1 cup is good ratio). 6) Vegetable oil: 1 tablespoon 7) Potato starch: 2 tablespoon mix with water (I eventually use 2.5 tablespoons of the mix) 8) Large eggs: 3 eggs 9) Chilli oil: up to you; I use 5 tablespoons. *Optional. If you can find non-spicy kind that's even better 10) Water: 1/2 cup for the sauce 11) Curry powder: 1 tablespoon (any brand works!) 12) Oyster sauce: 1 tablespoon 13) Soy sauce: 1 tablespoon 14) Thai chilli paste: 1/2 tablespoon 15) Sugar: 1/4 teaspoon 16) Evaporated milk: 3-4 tablespoons (can use heavy/whip cream instead or just replace water with milk)
I love how you multitask cooking, talking and your smile 😃 i will definitely try thsis out im from the blue mountains Australia 🇦🇺 cant wait to try it 😋 😀
I have seen this dish with chicken being most common beside crab, shrimp, or squid (think squid is considered a shellfish?). I think it's really up to you to be honest, as long as the meat isn't too strong flavoured, like beef or lamb. e.g. pork also works.
@@cookthaiwithmumu5836 thank you so much for replying. I would surely try this with chicken. Being in Thailand and not eating anymore seafood has been hardest 😂😂
Hi Angie, it's a complicated answer. Strictly speaking, the chili paste I used is the same thing that is used for Tom Yum. In Thai, it is called Nam Prik Pao (น้ำพริกเผา). However, because Tom Yum is so famous, there are a lot of pre-flavoured "Tom Yum Paste" that will combine the chili paste, herbs (galangal, lemongrass, and kaffir lime leaves), and sourness (to replace lime). If your paste has sourness in it and/or has sharp aroma that resembles lemongrass, I will say it's actually the Tom Yum Paste and it is different. If you use that it will change the flavour of the dish considerably. The real chili paste should not be sour, nor has lemongrass aroma to it. Hope it helps!
I use a Thai brand called "Waugh's" but I've also tried using curry powder I randomly picked from a Western supermarket (Tesco in London) and it worked fine. So I'd say most curry powder should work!
Thank you for every views and likes, and even dislikes! Please leave a comment to let me know what I can do better or things you want to know more to make the video even more useful for everyone!.
Haha, I really wish it could! I think Somboon's is a bit "fluffier" in texture, which I think could be done by stirring more vigorously to create more air pockets and (a lot) more oil to help it forms and not dry out. Having said that I haven't tried though as I don't like too much oil. Still think this is not bad, maybe you could try it out and let me know what you think too!
@@cookthaiwithmumu5836 Half my reasons for trips to Thailand are for the Curry Crab at Somboon. The full recipe is very closely guarded it seems. Any attempts at a copy would just be a disappointment.
Thanks for sharing but I will fry them my way, stir fry the curry powder with chili paste to give it aroma and simmer them with the water for 10 mins so that the raw curry smell will disappear and aroma will formed. Then add in the raw crab and fry well, add in extra water as it may be dried up while simmer for 10 mins Season to taste and may be some starch powder water, then the beaten egg to thicken the sauce with the green onion and celery and chili.
Ingredients (serves 2 with rice):
1) Chinese parsley: 2-3 stalks *Optional
2) Spring onion: 1-2 stalks
3) Chilli: 1 chilli *Optional (only for decoration)
4) Garlic: 1 clove
5) Mud crab: 1 whole (if you use crab meat, as much as you like but around 1 cup is good ratio).
6) Vegetable oil: 1 tablespoon
7) Potato starch: 2 tablespoon mix with water (I eventually use 2.5 tablespoons of the mix)
8) Large eggs: 3 eggs
9) Chilli oil: up to you; I use 5 tablespoons. *Optional. If you can find non-spicy kind that's even better
10) Water: 1/2 cup for the sauce
11) Curry powder: 1 tablespoon (any brand works!)
12) Oyster sauce: 1 tablespoon
13) Soy sauce: 1 tablespoon
14) Thai chilli paste: 1/2 tablespoon
15) Sugar: 1/4 teaspoon
16) Evaporated milk: 3-4 tablespoons (can use heavy/whip cream instead or just replace water with milk)
Finally someone that cooks it properly and make it creamy how it should be!! Excellent!! Thank you😊
I love how you multitask cooking, talking and your smile 😃 i will definitely try thsis out im from the blue mountains Australia 🇦🇺 cant wait to try it 😋 😀
Cook Thai with Mumu curry frozen nice crab yummy yummy recipe
This looks amazing 👏 Subscribed!
Think it tastes better than in popular Thai restaurants
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Looks amazing! I should try it myself too.
Thank you, please do try and share how it goes.
Now I know how to prepare the crab curry dish with the curry powder I bought in Bangkok, thank you!!
Try it, and let me know how it goes!
More garlic for me! Lol (I LOVE IT!)
Look yummy
I'll definitely try this recipe. Thanks
Thank you for your comment. Let me know how it goes!
yeassssss.... niceeee!!! aroiiiiiiiiii...
Thank you so much! Glad you enjoyed the video.
Been looking for this 🙏
Thank you! Glad that you enjoyed the video.
Subscribed & shared
Thanks for the support!
This used to be my favourite. Now I have allergy. Can you suggest what else can I make patpong curry with other than shellfish?
I have seen this dish with chicken being most common beside crab, shrimp, or squid (think squid is considered a shellfish?). I think it's really up to you to be honest, as long as the meat isn't too strong flavoured, like beef or lamb. e.g. pork also works.
@@cookthaiwithmumu5836 thank you so much for replying. I would surely try this with chicken. Being in Thailand and not eating anymore seafood has been hardest 😂😂
Hello are u using the tomyam paste as the chili paste ? Hope u can answer me 🙏🏻
Hi Angie, it's a complicated answer. Strictly speaking, the chili paste I used is the same thing that is used for Tom Yum. In Thai, it is called Nam Prik Pao (น้ำพริกเผา). However, because Tom Yum is so famous, there are a lot of pre-flavoured "Tom Yum Paste" that will combine the chili paste, herbs (galangal, lemongrass, and kaffir lime leaves), and sourness (to replace lime). If your paste has sourness in it and/or has sharp aroma that resembles lemongrass, I will say it's actually the Tom Yum Paste and it is different. If you use that it will change the flavour of the dish considerably. The real chili paste should not be sour, nor has lemongrass aroma to it. Hope it helps!
What brand of curry powder,sir? Thank you
I use a Thai brand called "Waugh's" but I've also tried using curry powder I randomly picked from a Western supermarket (Tesco in London) and it worked fine. So I'd say most curry powder should work!
Thank you for every views and likes, and even dislikes! Please leave a comment to let me know what I can do better or things you want to know more to make the video even more useful for everyone!.
Eggs??
Ooouuu!! Try saving the crab infused water to make the sauce next time!! 👅🦀
Thanks for the tip! and hope you will enjoy the recipe too
Those are huge crab claws!
It is a big crab!
Does this compete with Somboon Seafood? (almost impossible)
Haha, I really wish it could! I think Somboon's is a bit "fluffier" in texture, which I think could be done by stirring more vigorously to create more air pockets and (a lot) more oil to help it forms and not dry out. Having said that I haven't tried though as I don't like too much oil. Still think this is not bad, maybe you could try it out and let me know what you think too!
@@cookthaiwithmumu5836 Half my reasons for trips to Thailand are for the Curry Crab at Somboon. The full recipe is very closely guarded it seems. Any attempts at a copy would just be a disappointment.
Can you put the all the ingredients in the comment?
Just did! I pinned it too. Enjoy!
@@cookthaiwithmumu5836 thank you very much. I will make it next week!!! Merry Christmas!!!
The light would be better in front of you than on the side.
Thank you. Trying to improve my set up! I have a tiny flat in Hong Kong and so there are quite a bit of restrictions.
Thanks for sharing but I will fry them my way, stir fry the curry powder with chili paste to give it aroma and simmer them with the water for 10 mins so that the raw curry smell will disappear and aroma will formed. Then add in the raw crab and fry well, add in extra water as it may be dried up while simmer for 10 mins Season to taste and may be some starch powder water, then the beaten egg to thicken the sauce with the green onion and celery and chili.
Thanks for the suggestion! It sounds good. I'm always open for new ways of doing things. Will try when I have a chance for sure.
@@cookthaiwithmumu5836 Thanks for so open up to accept suggestion. Happy Cooking !