Fresh Cilantro/Coriander ("Chinese Parsley")For Garnish, Omit if Using Chinese Celery
Instructions
In a bowl whisk the eggs until airy.
Add the chili paste, evaporated milk, ⅔ of the curry powder, sriraja panich (optional), light soy, sugar, fish sauce (optional), and oyster sauce and whisk until combined and the sugar and chili paste have dissolved.
In a wok over medium high heat, add ~14 g (~1 tbsp) vegetable oil and, once hot, stir fry the garlic and minced chili.
Add in the onions, chili peppers, chinese celery (if using), and remaining curry powder and sauté until softened.
Add the crab, stir to combine for 1 min, and then reduce heat to medium-low.
Add the egg mixture and chili oil and toss to combine.
Once the egg mixture is half cooked, turn off the heat, addthe spring onions, stir to combine.
Plate and garnish with cilantro.
Notes
*Jay Fai typically uses Chinese celery in the dish, which needs to be cooked with the onions and chilis. If using Chinese celery, omit the scallions and cilantro.**Large red chifa chilis are known as Goat's Horn Peppers. Bird's eye chilis are not typically used in this recipe.***Any high-quality curry powder will work.