Fu Yung Crab Meat Recipe

Fu Yung Crab Meat Recipe

Ingredients :

280 g crab meat

3 tablespoons lard

1 tablespoon vinegar

2 tablespoons rice wine

1 tablespoon soy sauce

1 tablespoon sugar

6 egg whites

1 teaspoon cornstarch

3 cloves garlic, chopped finely

1 slice ginger root. peeled and chopped finely

2 scallions, chopped finely

2 large crab shells

3 tablespoons stock

 

Method :

Use a wok and warm up about 2 tablespoons of lard. Stir fry about half of the chopped ginger root and onions before adding in the crab meat. Add rice wine or sherry, continue stirring until all the liquid has evaporated. Then put the crab meat into the empty shells. Beat the egg whites with salt and a little water until foamy. Pour on top of the crab meat and steam the stuffed shells vigorously for 6 minutes. By then, the egg whites will have become solid. Remove and place them on a long serving dish. Heat the last tablespoon lard. Add the finely chopped garlic together with the remaining onion and ginger root, followed by soy sauce, vinegar, sugar and stock. When it starts to bubble, add the cornstarch mixed with a little cold water. When it is smooth and thickened, pour it over the crab meat and serve while hot.

 

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