Pu Pad Pong Curry (Thai Crab Stir-Fry with Egg and Curry Powder)

Pick any shell or cartilage from 300g cooked crab meat and pat it gently with paper towels.

Mince the garlic, then slice the onion, red chili, Chinese celery, and scallions so everything is ready for the wok.

Whisk 2 eggs in a bowl until the whites are fully loosened.

Mix in 60ml evaporated milk, 2 teaspoons curry powder, 1 tablespoon nam prik pao, 1.5 tablespoons light soy sauce, 0.5 tablespoon oyster sauce, 1 teaspoon sugar, and 0.25 teaspoon white pepper. Set aside the remaining 1 teaspoon curry powder.

Heat a wok over medium-high heat, then add 2 tablespoons neutral oil.

Stir-fry the garlic and onion for 60-90 seconds, until the onion edges turn translucent and the garlic smells fragrant without browning.

Add the reserved 1 teaspoon curry powder and the red chili, then stir-fry for 10 seconds.

Lower the heat to medium, pour in the egg sauce, wait 10 seconds for the edges to set, then fold with a spatula for 30-45 seconds to form soft, moist curds.

Add the crab and Chinese celery and fold gently.

After about 60 to 90 seconds, check that the crab is hot and the egg sauce has reached at least 71.1°C (160°F). Continue folding over medium heat if it is cooler or liquid egg remains. Remove while the sauce still coats the crab moistly.

Turn off the heat, add the scallions, and fold only two or three times.

Transfer to a plate and serve immediately while the sauce is still soft and flowing.