- 250 g (9 oz) crabmeat, picked over
- 1/2 teaspoon salt
- 4 egg whites, beaten
- 1 tablespoon cornflour (cornstarch)
- 4 tablespoons milk
- oil for deep-frying
- 125 ml (1/2 cup) chicken and meat stock
- 1/2 spring onion (scallion), finely chopped
- 1/2 teaspoon grated ginger
- 2 tablespoons peas
- 1 teaspoon Shaoxing rice wine
- 1/4 teaspoon roasted sesame oil
- coriander (cilantro) leaves
1. Flake the crabmeat and mix with the salt, egg white, cornflour and milk. blend well.
2. Fill a wok one-quarter full of oil and heat to 190°C (375°F), or until a piece of bread fries golden brown in 10 seconds when dropped in the oil. Pour the crabmeat into the wok in batches, do not stir, otherwise it will scatter, but gently stir the oil from the bottom of the wok so that the 'fu rong' rises to the surface. Remove each batch as soon as it is set, without letting it go too brown, and drain. Pour off the oil and wipe out the wok.
3. Reheat the wok over high heat until very hot, add the stock, bring to the boil and add the spring onion, ginger, peas and rice wine. Add the sesame oil. Pour over the fu rong and sprinkle with coriander.
- Main Ingredients - Shellfish
- Cuisine - Chinese
- Course - Main-course
- Occasion - Dinner Party