Step 1

For the custard: Whisk the chili paste and the chili oil together to loosen the paste. Add about a tablespoon of the evaporated milk and whisk to make sure there are no lumps of chili paste remaining. Add the rest of the evaporated milk, the eggs, oyster sauce, fish sauce and white pepper. Whisk until well combined.

Step 2

Have all your ingredients and serving plate ready to go and within arm's reach, as the cooking goes very fast!

Step 3

Place a nonstick skillet or well-seasoned wok on medium heat, then add the oil, onions, and garlic and saute for a minute or so just until the onion doesn't taste raw but is still crunchy.

Step 4

Keeping the heat on medium, add the curry powder and stir for just 5 seconds to infuse into the oil. Do not use high heat or the curry powder will burn instantly.

Step 5

Add the crab and toss for just 10-15 seconds to heat up the crab. Be gentle, try not to break up the crab too much.

Step 6

Add the custard and using a rubber spatula stir without stopping until the mixture is thick and creamy, but still looks slightly undercooked. Off the heat, stir in the celery and immediately transfer onto a serving plate.

Step 7

Garnish with red pepper juliennes, more celery leaves and extra crab meat

Step 8

Serve with jasmine rice and prik nam pla, if desired.