#71 ソフトシェルのイエローカレー

【Mocomichi Style】Yellow curry with soft shell crab 【Ingredients/amount】 Soft shell crab---4 Potato starch----desired amount Fried oil-----------desired amount Onion-----1 Garlic------2 cloves Galangal--1 Red bell pepper-----1 Kaffir lime leaves----1～2 Lemongrass-----------1 Red chili pepper-----1/2 Egg---2 A）ーーーーーーーーーー Salt and pepper---a little per each Sugar----1 tsp Yellow curry paste---20〜40 g Fish oil---1 Tbsp Sake------1 Tbsp ーーーーーーーーーーーー Chicken soup stock---200 ml Coconut milk------------300 ml Lime----------1 Coriander---desired amount 【Cooking process】 ①Cut soft shell crabs in half, mix them with potato starch, fry them in 180° fried oil until they turn brown. ②Cut onion into 5 cm blocks, crush and chop up garlic, shred galangal, slice red bell pepper vertically and thinly, shred kaffir lime leaves, cut lemongrass into round, cut red chili pepper diagonally into round. ③Pour the ①’s oil (1-2 Tbsp) in a frying pan and heat it, fry up the onion lightly, put in and fry up the garlic, galangal, and red bell pepper, add A and fry them all up. ④Pour in chicken soup stock and coconut milk, add kaffir lime leaves and lemongrass and simmer it lightly, pour in beaten egg, put in the fired soft shell crabs and mix them together. ⑤Decorate it on a plate, peel the lime skin, sprinkle red chili peppers, pour over lime juice, top it with coriander. 【Tips】 ＊You can adjust the amount of yellow curry paste and red chili pepper as much as you want. If you like spicy taste, you can add extra, if you are not good with spicy taste, you don’t need to use them so much. ＊You can use coconut milk as much as you want. It brings out the flavor and makes this curry milder. ＊You can use your favorite ingredients.