Poo Nim Pad Phong Ka-Ree, (Crispy Fried Soft-Shell Crab with Yellow Curry, Egg, Onion & Celery)

Serves 1
Ingredients
1          pc        Egg      
5          gr        Yellow
Curry Powder
2          gr         Pepper
Powder 
10        gr         Roasted
Chili Paste
10        gr         Roasted
Chili oil
20        gr         Carnation
Milk
140      gr         Soft
Shell Crab, (2 pcs) cut into pieces
15        gr         Flour
10        gr         Vegetable
oil
15        gr         Garlic,
chopped
50        gr         Onion,
strips
20        gr         Celery,
2-inch strips
15        gr         Oyster
Sauce
  10        gr         White
Soya Sauce
15        gr         Spring
Onions, slices
Celery leaves
Chili oil
Method
Crack
the egg into a bowl, add the curry and white pepper powder, chili paste, chili oil
and carnation milk and whisk together, leave till needed.
Mix
the crab pieces with the flour and deep fry at 190oC for about 3-5 minutes until
crab is golden brown, remove and drain.
Heat
a wok with the oil add the garlic and cook until fragrant, add the onion,
celery and crab wok fry together, then add oyster sauce & soya sauce and
egg mixture. Stir fry together until cooked then add spring onions and test
seasoning.
Serve
Put
onto serving plate, garnish with celery leaves and drizzle over chili oil. 
Serve
with Jasmine rice