GREAT
CHINESE RECIPES
CRAB
COMBINATION SOUP RECIPE
11/2
litres (6 cups) chicken stock
1-teaspoon
oil
1
egg
8
shallots
30
g (1 oz.) dried mushrooms
½
x 230 g can bamboo shoots
1/2
teaspoon grated green ginger
155
g can crab meat
125
g (4 oz.) scallops
3
tablespoons corn flour
3
tablespoons water
2
chicken stock cubes
1-tablespoon
soy sauce
1
tablespoon dry sherry
Salt
and pepper
2
egg whites
2
tablespoons water, extra
Cover
the mushrooms with boiling water and let stand 30 minutes.
Drain
and remove the stalks then slice the mushrooms thinly.
Chop
the shallots and cut the bamboo shoots into fine strips.
Wash
the scallops and using a sharp knife, make a slit along the back and remove
the dark vein; then slice the scallops thinly.
Drain
and flake the crab.
Lightly
beat egg with a fork.
Heat
the oil in small frying pan, add the egg and swirl the egg in pan to coat
sides and base of pan evenly.
Loosen
the edges of the pancake with a spatula, turn and cook other side then remove
from pan, roll up, and slice into thin strips.
Put
the chicken stock into large pan and bring to boil.
Add
mushrooms, bamboo shoots, shallots, ginger, crab meat, scallops, salt and
pepper.
Bring
to boil then reduce the heat to simmer for two minutes.
Remove
from the heat and stir in combined water, crumbled stock cubes, corn flour,
soy sauce and dry sherry.
Return
the pan to heat and stir until the soup comes to boil, then reduce the heat
and simmer uncovered for two minutes.
Beat
the egg whites and extra water lightly, and add to soup in a thin stream. Then
stir well.
Serves
6.
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