Posts Tagged crab meat

Foo Yung Hai

Nov 15th, 2010 Posted in Dim Sum recipes | no comment »

Foo Yung Hai


Ingredients:

3 oz Crab meat, cooked chicken or
-shrimp (optional)
4 tb Peanut oil
1 Spring onion, shredded
-(green onion)
1 oz Bamboo shoots, shredded

1 c Bean sprouts
5 Eggs
1/4 ts Salt
2 tb Water
6 tb Chicken stock
1 pn Sugar
1 ts Soy sauce
2 ts Ketchup
1 ts Cornstarch

Directions:
Shred crab meat or chicken if using. Heat 1 tablespoon of oil in pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, bean sprouts, 1/4 ts salt, 2 tb water n crab. Heat another tablespoon oil in the pan, add chicken stock, pinch salt, sugar, soy sauce, ketchup and cornstarch. Mix all well, bring to the boil n keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook. Put on hot dish, pour sauce over.

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Steamed Egg with Seafood

Aug 16th, 2010 Posted in Seafood recipes | no comment »

Steamed Egg with Seafood

Ingredients :
1/2 packet   crab mushroom
3   crab meat sticks
8 slices   Naruto fish rolls
8   fresh shrimps
3   eggs
270ml   boiling water

Seasoning :
1 1/2 tsps   bonito powder
1/4 tsp   salt
1/8 tsp   sugar
little   pepper

Directions:
1.Mix seasonings with boiling water, set aside to cool.
2. Beat the eggs thoroughly, mix with the seasonings, filter with a sieve and then set aside.
3.Shred crab meat sticks; cut Naruto fish rolls into slices; cut the stems of the mushrooms and then rinse with water; remove the intestines of the shrimps and rinse wth water thoroughly.
4.Bring half pot of water to a boil, blanch crab meat sticks, Naruto fish rolls, shrimp meat and crab mushrooms in it separately, strain, put them into four different small bowls, and then pour in egg mixture. Steam above water on medium to low heat for 4 minutes, and then steam on low heat for another 3 minutes until cooked. Ready to serve.

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Stuffed Crab Shell

Aug 6th, 2010 Posted in Seafood recipes | no comment »

Stuffed Crab Shell

Ingredients :
2 pcs   mud crab
50g   minced pork
2   egg yolks
2 tsps   light soy sauce
1/2 tsp   water
little   sugar

2 tsps   oil
1/2 tsp   corn flour
little   pepper

Seasoning :
little   pepper
little   salt

 

Directions:
1.Wash crab and remove the gill. Take the fat out and set aside.
2.Steam crab for 10 minutes, leave to cool and remove meat.
3.Marinate minced pork for 15 minutes.
4.Heat 1 tbsp of oil, stir-fry minced pork until aromatic and remove.
5. Mix minced pork, crab meat, egg yolk and seasonings well and stuff in the crab shell. Steam over high heat for 8 minutes and serve hot.

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Soup of Hairy Melon

Aug 3rd, 2010 Posted in Soup recipes | no comment »

Soup of Hairy Melon

Ingredients :
600g   hairy gourd
40g   crab meat
1   egg white
120g   straw mushroom
1 tbsp   ginger, shredded

40g   dried scallops, soaked & torn
1 tsp   Chinese wine
2,000ml   broth
little   salt

Thickenings
6 tbsps   water chestnut powder
6 tbsps   water

Directions:
1.Peel and wash the hairy gourd. Remove the seeds. Steam until soft. Press into paste.
2.Cut the straw mushroom into halves. Blanch in boiling water and further cut into small pieces.
3.Heat some oil. Saute the ginger, then add the dried scallops and straw mushroom. Continue until brown. Add Chinese wine followed by the broth.
4.Add hairy gourd paste and continue to cook for another 15 minutes. Add salt to taste and add the thickenings.
5.Add crab meat and turn off the fire after boiling. Gently stir in egg white and serve hot.

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Salmon Skin Uramaki

Jun 23rd, 2010 Posted in Fish recipes | no comment »

Salmon Skin Uramaki

Ingredients:
10g   salmon skin
85g   sushi rice
1   cucumber
1   imitated crab meat
little   Japanese style salad dressing

little   sesame
little   crab roe
1   seaweed

Directions:
1.To dry salmon skin by air or wind for 2 days, then deep fry until golden, press to broken pieces, set aside.
2.Cut and divide crab meat into halfs vertically, to form long strip. Cut the cucumber into straight quarters.
3.Place cling wrap on top of the bamboo rolling mat, put on top seaweed, then spread evenly sushi rice, then turnover the seaweed and rice(i.e. the seaweed is facing up), apply Japanese style salad dressing, dry salmon skin, crab meat, cucumber and sesame in the center, roll up the bamboo mat, press firmly.
4.Spread crab roe on the surface of the rice, cut into pieces, serve.

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Braised Imitation Shark-fin with Crab

Mar 27th, 2010 Posted in Seafood recipes | no comment »

Braised Imitation Shark-fin with Crab

Ingredients:
1   crab
300g   imitation shark-fin
1L   chicken broth
50g   diced asparaguses
1   egg white
50g   shredded carrots
little   vinegar
little   parsley

Seasoning :
1/2 tsp   salt
1 tsp   white sugar
3 tbsps   corn flour
1/3 cup   chicken broth
little   pepper

Directions:
1.Wash the crab. Chop into chunks. Steam the crab over high heat for 10 to 15 minutes. Unshell the crab and obtain the meat.
2.Wash asparaguses and carrot. Dice asparaguses and shred carrot. Blanch. Then rinse in cold water.
3.Bring the chicken broth and thickenings to a boil. Keep stirring until thicken. Add the crab meat and imitation shark-fin. Bring to a boil. Add the carrot and asparaguses. Bring to a boil again. Remove from heat.
4.Add the egg white and keep stirring until done. Serve with some vinegar and parsley.

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Fried Rice with Crab Meat and Prawns

Mar 18th, 2010 Posted in Rice recipes, Seafood recipes | no comment »

Fried Rice with Crab Meat and Prawns

Ingredients:
6   medium-sized prawns
1 cup   cooked crab meat
1 cup   shredded Vietnamese sausage
1/2 bowl   rice
2 tbsps   spring onion dices
1/2 cup   onion dices

Seasoning :
1/2 tsp   salt
1/2 tsp   sugar
1/2 tsp   yellow curry powder
1 tbsp   prawn head oil
1 tbsp   fish sauce

Directions:
1.Fry prawns in oil until cooked, take them out and strain.
2.Put 1 tbsp of oil into a hot wok, shake to spread the oil evenly, stir-fry onion dices, then add in crab meat and yellow curry powder, and toss thoroughly.
3.Add in cooked rice, stir-fry until aromatic, then add in the rest of seasonings and shredded Vietnamese sausage, and stir-fry thoroughly.
4.Sprinke some spring onion dices, then put in cooked prawns on top. Transfer onto a plate to serve.

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