Fu Yung Crab Meat Recipe
Ingredients :
275 g 3 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon 1 tablespoon 6 1 teaspoon 2 cloves 1 slice 2 2 large 3 tablespoons	Crab meat Lard Rice wine or dry sherry Soy sauce Vinegar Sugar Egg whites Cornflour Garlic, finely chopped Ginger root, peeled and finely chopped Spring onions (scallions), finely chopped Crab shells or 4 small ones Stock
Method : Warm up about 2 tablespoons lard. Fry about half of the finely chopped ginger root and onions followed by the crab meat. Add rice wine or sherry, continue stirring until all the liquid has evaporated. Then put the crab meat into the empty shells. Beat the egg whites with salt and a little water until foamy. Pour on top of the crab meat and steam the stuffed shells vigorously for 6 minutes. By then, the egg whites will have become solid. Remove and place them on a long serving dish. Heat the last tablespoon lard. Add the finely chopped garlic together with the remaining onion and ginger root, followed by soy sauce, vinegar, sugar and stock. When it starts to bubble, add the cornflour mixed with a little cold water. When it is smooth and thickened, pour it over the crab meat and serve. Note : Ideally, you should use freshwater crabs as their meat is much more delicate, but they are very hard to obtain in the West.