August 25, 2015


Fresh, Frozen or canned Crab - 125 gms
Peanut oil - 2 tbsp
Shallots - 6 (roughly chopped)
Fresh ginger - 1/2 tsp (finely grated)
Chicken or fish stock - 8 tbsp
Pepper -  pinch
Corn flour - 2 1/2 tbsp
Cold Water - 1 tbsp 
Fresh bean curd - 8 squares


  • Drain and flake crab and pick over to remove any bony tissue.
  • Heat the oil in a small pan and gently fry shallots and ginger for a minute or so, stirring, until ginger starts to turn golden and shallots are softened.
  • Add stock, cover and simmer for 3-4 minutes.
  • Add crab meat and heat through.
  • Season with salt and pepper, then stir in corn flour mixed to a smooth cream with water.
  • Stir over medium heat until sauce boils and thickens.
  • Add bean curd, spoon sauce over and heat until just about to come to a boil.
  • Do not overcook.
  • Taste and add salt if necessary, serve at once with rice.

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