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Stuffed Crab and Pork, Sui Dynasty-style
Mixed Meats and/or Seafoods
|Stuffed Crab and Pork, Sui Dynasty-style|
1/4 pound chopped crab meat
½ pound finely minced pork
2 egg whites
½ teaspoon hot pepper oil
1 Tablespoons Chinese rice wine
½ teaspoon coarse salt
2 shallots, finely minced
1 Tablespoon fresh ginger, minced
4 teaspoons cornstarch, divided
½ teaspoon ground white pepper
10 crab shells, upper parts only, rinsed and dried
1/4 red pepper, seeded and minced
1 leaf bok cai, coarsely chopped
1. Mix crab meat and minced pork and the egg whites, then add the hot pepper oil, rice wine, salt, minced shallots and ginger, cornstarch, and ground pepper.
2. Using half the cornstarch, dust the inside of the crab shells, and shake out and discard any excess.
3. Fill the shells with the crab-pork mixture, and put them on a plate or in a heat-proof steamer basket. Sprinkle some of the red pepper on each one, and some of the bok cai around them. Bring water in its bottom pan, and steam for fifteen minutes, then remove them to the platter, and serve.