Ingredients:
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
Method:
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
Method:
- 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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