Special Buco Coconut Water Pūpāt Phō̜ng Curry
Healthy and Refreshing Crab Stick Pūpāt Phō̜ng Curry with Buco Coconut Water
Introducing a unique Pūpāt Phō̜ng Curry recipe made with Buco Coconut Water Organic for a refreshingly healthy twist, instead of the usual coconut milk. The subtle coconut aroma combined with the tender crab sticks creates a wonderful harmony. You can achieve a special home-cooked meal with simple steps. Let’s make a delicious coconut water curry with Buco right now!
Ingredients- 6 crab sticks
- 3 eggs
- 1 onion
- 2 red chilies
- 2 green chilies
- 5g green onion (scallion)
- 1 Tbsp minced garlic
- 5g chives (scallion greens)
- 200g tempura flour
- 200ml Buco Coconut Water Organic
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
Cooking Instructions
Step 1
First, prepare the crab sticks. Make cuts about 2/3 of the way up from the end of each crab stick, about 0.5 cm apart. This will help them hold their shape beautifully when fried and absorb the sauce better.
Step 2
Let’s make a crispy batter. In a bowl, mix 200ml of water (about 1 cup) with 1 egg yolk and 200g of tempura flour until smooth, ensuring there are no lumps. Aim for a slightly thick consistency.
Step 3
Coat the scored crab sticks evenly and generously with the prepared batter using a spoon or chopsticks. A thicker coating will result in a crispier and tastier fried crab stick.
Step 4
Now, it’s time to fry the batter-coated crab sticks until golden brown. Heat a generous amount of cooking oil in a frying pan to about 170-180°C (340-355°F). Carefully add the crab sticks and fry for about 3-4 minutes, turning occasionally, until they are golden and crisp. Place the fried crab sticks on paper towels to drain excess oil.
Step 5
Prepare the vegetables for the curry sauce. Finely chop the red and green chilies after removing the seeds. Peel and dice the onion into bite-sized pieces or cut them into strips, similar in size to the crab sticks.
Step 6
To create a sweet aroma, heat 1-2 tablespoons of cooking oil in a pan over medium-low heat. Add the chopped green onions first and stir-fry slowly until their fragrance infuses the oil. The green onions should become translucent and release a sweet scent.
Step 7
Add the chopped red chilies, green chilies, and onion to the aromatic oil. Stir-fry quickly over high heat to keep the vegetables crisp and fresh. Cook until the onions are slightly translucent.
Step 8
Once the vegetables are sautéed, add 1 tablespoon of soy sauce and 1 tablespoon of fish sauce, and continue to stir-fry. Stir-frying quickly over high heat at this stage prevents burning and helps the flavors meld together.
Step 9
Pour 100ml of water (about 1/2 cup) into the sautéed vegetables and bring to a boil. Once boiling, add 200ml of Buco Coconut Water Organic. (Optional: You can add 1-2 tablespoons of curry powder for a richer curry flavor.) Stir well and let it simmer.
Step 10
In a separate bowl, beat the remaining 2 eggs to make an egg wash. Once the sauce is boiling, reduce the heat to low and slowly drizzle in the beaten eggs in a circular motion. Gently stir with chopsticks to create soft ribbons of egg as the sauce thickens.
Step 11
Finally, add the fried crispy crab sticks to the sauce and gently toss to coat. Be careful not to overcook, as this can make the crab sticks soggy. Quickly mix them in. Serve the curry attractively in a bowl and garnish with chopped chives to complete your ‘Buco Coconut Water Crab Stick Pūpāt Phō̜ng Curry’. Enjoy your delicious meal!
