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.
185 g (6 oz) fresh crabmeat, shredded
'/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
Finely chop shallots or spring onions. Grate or finely chop
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.
Option, chop shrimp can also be used if desire.
Fry the omelet or egg fu yong like a big pancake.