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Ingredients :
280 g crab meat
3 tablespoons lard
1 tablespoon vinegar
2 tablespoons rice wine
1 tablespoon soy sauce
1 tablespoon sugar
6 egg whites
1 teaspoon cornstarch
3 cloves garlic, chopped finely
1 slice ginger root. peeled and
chopped finely
2 scallions, chopped finely
2 large crab shells
3 tablespoons stock
Method :
Use a wok and warm up about 2 tablespoons
of lard. Stir fry about half of the chopped ginger root and onions
before adding in 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 cornstarch mixed with a little cold water. When it is smooth and
thickened, pour it over the crab meat and serve while hot.
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