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Crab Foo Yung
Author: F. Aldo 6 eggs
2 small, soft-shelled crabs (about 1-1/2 lbs.)
1 tblspn ginger wine
6 cups oil
1 tblspn chopped green onion
1 tblspn chopped ginger
1/2 tblspn rice wine
1 tspn salt
1/4 tspn black pepper
1 tspn sesame oil
1/4 cup water
2 tspn corn starch
1. Beat eggs lightly.
2. Remove the upper (body) shell from crabs. Rinse inside parts careful not to dislodge the roe. Remove any other dirty matter and cut crabs (still in shell) into big pieces.
3. Mix with ginger and let sit for 20 minutes. Drain.
4. Heat oil, fry crab pieces for 1 minute over high heat, remove and drain.
5. Leave about 4 tblspn oil in pan, reheat then stir-fry green onion and ginger until fragrant.
6. Add crab ieces, 1/2 tblspn rice wine, salt, black pepper, sesame oil and water.
7. Let the liquid boil and when liquid is almost dry, add corn starch and 2 tblspn water to thicken.
8. Add 2 tblspn oil and the beaten eggs. Fry until eggs are lightly cooked, but still soft.
Serves 12.
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