Sunday, October 17, 2010

Crab Pincer Luffa Gourd Roll

Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 3

Serves ~8 as part of a shared meal

Crab pincers, 8 pcs
White Beech Mushrooms or Bunapi Shimeji (白菇)
Luffa gourds, 4 units

Young ginger
Spring onion
Chicken stock, 2 tbsp
Light soy sauce, 1 tsp

1. Slice younger ginger and cut spring onion.  With help of 2 cleavers, chop all into bits.  Set aside for later use.

2. Prepare luffa gourd.  Remove skin.  Cut lengthwise into 2 halves for each gourd, and remove centre with seeds.  Parboil in boiling water to soften it.  Lay out on clean towel to remove excess water.

3. Prepare crab pincers.  Keep pincers in freezer for 1 hr before use.  This is to allow the flesh to contract, so that it can later be easily separated from the shell.  Cover whole pincer with towel before smashing.  Except for shell on non-movable pincer to be used for holding when eating, remove other parts of shell thoroughly.

4. Prepare to roll crab pincer with soften luffa gourd.  Rub a little cornstarch/water mixture over exposed crab pincer flesh and on one side of luffa gourd that will come in contact with crab flesh during rolling.  Secure free end of luffa gourd with toothpick.

6. Steam crab roll for 5 mins.

7. Prepare sauce.  Add 1tsp soy sauce and 2 tbsp chicken stock to chopped mixture bits of young ginger and spring onion.  Heat over fire.

8. Saute White Beech Mushrooms till slight brown and aroma detected.

1. Place 1 tbsp sauteed mushrooms in serving plate with 1 crab pincer roll on top.  Pour 1 tbsp sauce over them.


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