Crab Butter Two Ways

Name: Crab Butter Two Ways
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 200 g Crab fat; 200 g Crab roe; 200 g Egg white; 75 g Water chestnut starch; a pinch Scallion and ginger; a pinch Shaoxing wine; a pinch Fine salt; a pinch Sugar; a pinch Chopped cilantro; a pinch White pepper; 75 g Flour; to taste Lard (for stir-frying crab roe and deep-frying crab fat)

黄油两吃 (Crab Butter Two Ways)

A Huaiyang dish served two ways: stir-fried crab roe and fried crab fat.

30 min

Easy

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Ingredients

Crab fat 200 g

Crab roe 200 g

Egg white 200 g

Water chestnut starch 75 g

Scallion and ginger a pinch

Shaoxing wine a pinch

Fine salt a pinch

Sugar a pinch

Chopped cilantro a pinch

White pepper a pinch

Flour 75 g

Lard (for stir-frying crab roe and deep-frying crab fat) to taste

Instructions

Stir-fried Crab Roe

First prepare the crab roe. Add scallion and ginger to a wok with hot lard, then add the crab roe along with the wine, salt, and sugar, and stir-fry until cooked through. Remove and place on a plate.

Deep-fried Crab Fat

Toss the crab fat in a thin batter made from egg white, salt, water chestnut starch, and flour. Drop the pieces in one by one into a wok of hot oil over high heat and deep-fry until cooked. Remove and arrange beside the crab roe, then sprinkle a pinch of chopped cilantro and white pepper over the crab roe to finish.