CRAB WITH CHINESE LEAVES

Preparation Method :

• Using a sharp knife, cut the mushrooms into slices.
• Heat the vegetable oil in a large preheated wok or heavy-based frying pan (skillet).
• Add the mushrooms and garlic to the wok or frying pan (skillet) and stir-fry for 3 minutes or until the mushrooms have softened.
• Add the spring onions (scallions) and shredded Chinese leaves (cabbage) to the wok and stir-fry until the leaves have wilted.
• Mix together the mild curry paste and coconut milk in a small bowl.
• Add the curry paste and coconut milk mixture to the wok, together with the crab meat and chili flakes. Mix together until well combined.
• Heat the mixture in the wok until the juices start to bubble.
• Transfer the crab and vegetable stir-fry to warm serving bowls.
• serve immediately.