Egg Fu Young With Crab Meat


Egg Fu Yong With Crab Meat


Egg Fu Yong With Crab Meat Recipes

Egg fu yong, basically a Chinese take on the omelet. It comes with verity of selected ingredients of your choice. It goes well with steam rice and delicious too. Very easy to cook. One can show off its wok skill too.

Fresh crab meat, snow crab meat, mud crabmeat, king crab meat and canned crab meat all can be used. Suggest to used fresh crab meat. Clean fresh crab and boil till cook, removed and place it in a ice water for about half hour.

Drain water and ice, crack shell and removed crab meat.
The ice water help the crab meat from sticking to the shell.

Ingredients :

185 g (6 oz) fresh crabmeat, shredded
4 shallots
'/2 small carrot
4 large eggs
1 tablespoon potato flour
2 tablespoons oil
60 g (2 oz) Chinese cabbage, roughly chopped
6 sprigs coriander
1 spring onion, shredded

Method :

Finely chop shallots or spring onions. Grate or finely chop carrot.
Beat eggs lightly with potato flour and set aside.
Heat oil in wok. Fry shallots or spring onions for 2 minutes, then add carrot, and cabbage. Cook for 3 minutes. Scatter on crabmeat and season with salt and pepper . Fry for 1 minute, then pour in eggs, holding the wok handles, swirling the wok so that the egg will form a bigger circle and lower heat.
Stir gently to mix eggs evenly with vegetables and crabmeat. When the eggs no longer flow freely about 2 minutes, turn the omelet over and brown lightly on the other side.
Lift onto a serving plate and garnish with coriander and shredded spring onion. Serve with chili sauce.

Tips :

Option, chop shrimp can also be used if desire.
Fry the omelet or egg fu yong like a big pancake.


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