泰式咖喱炒蟹 - 值唔值? Thai Style Curry Crab - Worth the Hassle? 

我對蟹真係又愛又恨。鍾意啲肉但又唔識拆。硬係覺得搞咁大壇龍鳳先得嗰少少肉唔係好值。所以次次見到啲蟹就好似考數學咁望住佢跟住問自己點解。但係身邊好多人都好鍾意食，所以都想整一次。你哋又覺得值唔值？
如果你鍾意呢個做法記得"like"同訂閱我個頻道啦。多謝。
This fragrant and delicious Thai dish captures many hearts (and bellies) but there is one catch: You have to crack all the shells to get to the meat. A lot of my friends love this dish but is it really worth the hassle?
If you like the vid, click "like" and subscribe to my channel. Cheers.
肉蟹 Mud Crab 1公斤/kg
洋蔥 Onion 半個/half
紅椒 Red Bell Pepper 1個
黃椒 Yellow Bell Pepper 1個
泰國矮瓜 Thai Aubergines 5個
紅辣椒仔 Red Chili Pepper 1條
青辣椒仔 Green Chili Pepper 1條
青檸 Lime 1個
薑 Ginger 1茶匙/tsp
蒜頭 Garlic 5粒/cloves
糖 Sugar 2茶匙/tsp
芫荽 Coriander 1茶匙/tsp
蔥 Spring Onion 2條/stalks
青檸葉 Lime Leaves 2塊
九層塔 Basil 1茶匙/tsp
咖喱粉 Curry Powder 2湯匙/tbsp
黃薑粉 Turmeric 1湯匙/tbsp
鹽 Salt 2茶匙/tsp
黑胡椒粉 Black Pepper 少許/to taste
椰奶 Coconut Milk 150毫升/ml
魚露 Fish Sauce 少許/to taste
雞蛋 Egg 1隻
水 Water 少許/a splash of
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