What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7397074 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720