Foodie

Monday, December 08, 2008

Crab and Tung Hoon Claypot






This Claypot dish is a tempting soup of buttery crab flavors , layered with slippery 'tung hoon' and crunchy pea shoots. A truly orgasmic experience, this soup is not only a feast for the senses but satisfies hungry diners everu time.




Ingredients:
1 dungeness crab 2 bundles 'tung hoon'/bean vemicelli -soaked to soften
2 cups seafood stock - made from shrimp shells
2 tbsp hua tiau (rice wine)
2 slices ginger
Spring onions
Pea shoots
1 tsp sesame oil
Salt and pepper to taste
Tapioca starch for coating
Oil for frying
METHOD:
Cut crab into bite-size.
Coat lightly with tapioca starch.
Heat oil in a wok and fry coated crab until crab turns red.
In a claypot, heat 1 tbsp oil and fry ginger slices.
Add in stock, crab and rice wine. Bring to a boil.
Add in soaked tung hoon.
Add in salt and pepper to taste.
Add in spring onions.
Top with sesame oil and pea shoots hefore serving hot.



8 comments:

TheLeeGirls said...

Yes, this is the time to eat dungeness crab - $2.99/lb...

lilyng said...

theleegirls

i am coming to visit you - you lucky ppl by the coast. i have to pay 6.99/lb

Anonymous said...

Hi Lily,

I am Jenny, the Msian in Germany) yes... I am looking at your blog again! Can you tell me, what kind of cooking wine you are using to cook all your foods? Any difference of rice wine and cooking wine? What brand? Thank you

lilyng said...

jenny

i like the single pagoda brand of hua tiau, and sometimes any brand available. Shaoxing cooking wine is ok too. i buy mui kwai loh for roasting meat - no particular brand.

TheLeeGirls said...

You are most welcome to visit anytime! Too bad, we can't go over the last time my hubby was in Longmont.

lilyng said...

theleegirls

i am sure your husband will come to longmont again

Anonymous said...

Hi Lily,

Just wondering why do you need to deep fry the crab? Does it make it more favourable? Can i opt out doing that... i'm scared of the splattering oil... sob sob

lilyng said...

anonymous

you could cook the crab straight but deep frying it seals in the juices of the meat.

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