Hi William sorry for the late reply, it's with sugar, just the normal carnation milk version, but you could try one that doesn't have sugar, only 4 tbsp in the recipe so not a huge amount. if you try a sugar free version let us know how you get on.
Yeah we cracked the shell when cutting it up, but this dish is messy anyway as you end up licking the sauce off the shell first before eating the flesh of the crab. My favourite crab dish. Thanks for watching Bob.
Thanks I wanted to convey the fact that it's not always a mad rush to get everything done at breakneck speed, this is a very relaxed recipe, main things are that you need a high temperature and the relevant ingredients, other than that it's easy peasy.
With the shell is soooooooooo much better, you lick the sauce off the shell first, plus the meat doesn't disintegrate. A happy medium is soft shell crab
Hi there you can buy vegetable stock from the supermarket. Or you can just fill up a largish pot with broccoli stems, whatever off cuts of vegetables, etc and boil it and then drain.
@@FitousThaiKitchen I looove curry crab. I found some good crabs but they are not alive, so I'm a bit wary... Prefer not to behead a live animal but I read somewhere they need to be alive 😅
@nextinstitute7824 yeah no, but it could be if you wanted to add more flavour. The dish is bursting with flavour anyway but you could certainly add seasoning to the stock.
@nextinstitute7824 you can keep them in a cold environment, which keeps them in a kind of sedated state, and then just drive a knife in between the eyes, which has an instantaneous effect. In the old days they used to cook them alive, but most restaurants now despatch them with a knife to the brain just before cooking.
Hi. First time viewing. Beautiful food, but seafood is always over cooked and overrated. Overcooking of all seafood undisputedly kills the real taste of its authenticity. Too many flavours does it too.
Is the evaporated milk with or without sugar ?
Hi William sorry for the late reply, it's with sugar, just the normal carnation milk version, but you could try one that doesn't have sugar, only 4 tbsp in the recipe so not a huge amount. if you try a sugar free version let us know how you get on.
Owao! That looks so yummy!
My favourite crab dish
How do you eat that? It must be incredibly messy if you didn't pre-crack the shells.
Yeah we cracked the shell when cutting it up, but this dish is messy anyway as you end up licking the sauce off the shell first before eating the flesh of the crab. My favourite crab dish. Thanks for watching Bob.
@@FitousThaiKitchen
สรุปว่า คนไทยเราฉลาดมาตั้งแต่ยุคโบราณ 55555
Best video ever
Thanks, this is a great dish, actually one of my favourites.
Yay! This looks yummy!
This is one of my favourite dishes, the sauce is amazing and clings to the crab making you just lick it all off.
Damn this has made be huuuungry! Loving the real time cooking!
Thanks I wanted to convey the fact that it's not always a mad rush to get everything done at breakneck speed, this is a very relaxed recipe, main things are that you need a high temperature and the relevant ingredients, other than that it's easy peasy.
Looks great! Will try making this at home…but the station is dirty! I hope you clean it before cooking
We actually shot this at the end of a hectic service, hence why the station was messy.
My kitchen always looks like a battlefield 😂
@@nextinstitute7824
Well come to Thailand .😂😂😂
Messy kitchen The side dishes are even more delicious.😂😂😂😂😂👍👍👍
I love the version of this dish with pur crab meat without any shells
With the shell is soooooooooo much better, you lick the sauce off the shell first, plus the meat doesn't disintegrate. A happy medium is soft shell crab
Can you share soombon recipe?
Do you mean the chain in Thailand called Somboon
@@FitousThaiKitchen soombon seafood restaurant
Why it takes too long on cooking, will the crab be over cook and less taste??
no its fine don't worry
Looks great! But the vegetable stick seems very important. Is there a recipe for that stock somewhere?
Hi there you can buy vegetable stock from the supermarket. Or you can just fill up a largish pot with broccoli stems, whatever off cuts of vegetables, etc and boil it and then drain.
@@FitousThaiKitchen Thank you. So it's not the ummami kind of stock. Good to know!
@@FitousThaiKitchen I looove curry crab. I found some good crabs but they are not alive, so I'm a bit wary... Prefer not to behead a live animal but I read somewhere they need to be alive 😅
@nextinstitute7824 yeah no, but it could be if you wanted to add more flavour. The dish is bursting with flavour anyway but you could certainly add seasoning to the stock.
@nextinstitute7824 you can keep them in a cold environment, which keeps them in a kind of sedated state, and then just drive a knife in between the eyes, which has an instantaneous effect. In the old days they used to cook them alive, but most restaurants now despatch them with a knife to the brain just before cooking.
which type of curry powder you using?
Hi Tan we are using mild curry powder from an Asian supplier you could also use madras curry powder. Thanks for your great question.
Hi. First time viewing. Beautiful food, but seafood is always over cooked and overrated. Overcooking of all seafood undisputedly kills the real taste of its authenticity. Too many flavours does it too.
Thanks for your comment, for myself I love eating seafood, especially the above dish.