Slice the onion and green onion thinly, and crush the pepperoncino.

Cut the crab sticks into bite-sized pieces.

Mix tempura flour and water to make a batter, then coat the crab sticks.

Heat oil in a frying pan and fry the crab sticks until golden brown.

In the same pan, add green onion and stir-fry to make scallion oil.

Add 1 tbsp chili powder, 1 tbsp minced garlic, and crushed pepperoncino. Stir-fry together.

Add the onion and stir-fry until it becomes translucent.

Add 1 tbsp soy sauce, 1 tbsp oligosaccharide, and 1 tbsp vinegar. Stir-fry again.

Add 3 tbsp curry powder and stir briefly.

Pour in 400ml milk and bring to a simmer.

Add 2 eggs and mix well until fully cooked.