Crabmeat Fuyong

After cooking, immediately place egg mixture in a bowl and press with the back of a spoon.


August 2007 | By Katherine Sion of Heny Sison Cooking School
Crabmeat Fuyong
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at a glance

Main Ingredient

Fish and Seafood

Type

Main Dishes

Preparation Time

00:00:00


Date Published

August 2007

After cooking, immediately place egg mixture in a bowl and press with the back of a spoon. Invert onto a serving platter to get a dome shape.

ServesPrep Time 15 minutes  Cooking Time 12 minutes

5 eggs, beaten
250 grams crabmeat, washed and strained
salt, sugar, and pepper to taste
2 tablespoons cooking oil
2 tablespoons onions, chopped
1 tablespoon garlic, chopped
1 stalk leeks, shredded
25 grams carrots, shredded
50 grams pea sprouts (tou miao)

For the sauce
2 tablespoons oyster sauce
1 teaspoon gin
1/2 cup soup stock
1 tablespoon sesame oil
sugar, salt and pepper to taste

For thickener
1 tablespoon cornstarch
2 tablespoons water

For the topping
1 stalk leeks, shredded
some cilantro

Mix together beaten eggs and crabmeat. Season with salt, sugar, and pepper to taste.

2  Heat a pan; add oil. When oil is hot and ready, sauté the onions, garlic, and leeks. Add the vegetables. Mix the sautéed mixture with the eggs and crabmeat. Set aside.

3  In a saucepan, mix together all ingredients for the sauce and let boil. Thicken with cornstarch and water.

4  Pour in the egg mixture and swirl until cooked. Transfer to a serving bowl and pour the sauce. Top with leeks and cilantro.




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