Preparation

• Clean the crab, scrub the shell, cut into serving pieces, and boil in vigorously boiling water for 10 minutes, until the shell turns orange, then drain.
  1 whole crab
  
• In a bowl, beat the eggs with the light soy sauce, sugar, 1 tablespoon of yellow curry powder, white pepper, and roasted chili paste (nam prik pao) until smooth, then set aside.
  2 eggs, 1 tablespoon light soy sauce, 1 teaspoon granulated sugar, 4 tablespoons yellow curry powder, ground white pepper, 3 tablespoons Thai roasted chili paste (nam prik pao)
  
• Heat the oil in a wok over medium heat. Add the remaining yellow curry powder and stir-fry until fragrant, then gradually stir in the powdered milk to bloom the flavors.
  3 tablespoons vegetable oil, 125 g powdered milk
  
• Increase heat to high. Pour in the egg-curry mixture and stir until it thickens into a creamy sauce, then add the boiled crab pieces and toss to coat.
  
• Add the onion, Chinese celery, scallions, and red chiles; stir just until the vegetables are glossy but still crisp. Serve immediately with jasmine rice.
  0.5 onion, 2 stalks Chinese celery (kunchai), 3 stalks scallions, 2 small Thai red chiles