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？\r
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如果你鍾意呢個做法記得like同訂閱我個頻道啦。多謝。\r
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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?\r
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If you like the vid, click like and subscribe to my channel. Cheers.\r
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肉蟹 Mud Crab 1公斤/kg\r
洋蔥 Onion 半個/half\r
紅椒 Red Bell Pepper 1個\r
黃椒 Yellow Bell Pepper 1個\r
泰國矮瓜 Thai Aubergines 5個\r
紅辣椒仔 Red Chili Pepper 1條\r
青辣椒仔 Green Chili Pepper 1條\r
青檸 Lime 1個\r
薑 Ginger 1茶匙/tsp\r
蒜頭 Garlic 5粒/cloves\r
糖 Sugar 2茶匙/tsp\r
芫荽 Coriander 1茶匙/tsp\r
蔥 Spring Onion 2條/stalks\r
青檸葉 Lime Leaves 2塊\r
九層塔 Basil 1茶匙/tsp\r
咖喱粉 Curry Powder 2湯匙/tbsp\r
黃薑粉 Turmeric 1湯匙/tbsp\r
鹽 Salt 2茶匙/tsp\r
黑胡椒粉 Black Pepper 少許/to taste\r
椰奶 Coconut Milk 150毫升/ml\r
魚露 Fish Sauce 少許/to taste\r
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雞蛋 Egg 1隻\r
水 Water 少許/a splash of\r
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