Crab Roe Two Ways
A Huaiyang dish featuring crab oil and crab roe as the main ingredients, prepared using two cooking methods: stir-frying and deep-frying.
Ingredients
crab roe
200 g
crab oil
200 g
egg white
200 g
water chestnut starch
75 g
flour
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
lard (for stir-frying)
to taste
Instructions
1
Step 1
First prepare the crab roe. Heat the lard in a wok, add the scallion and ginger, then add the crab roe together with the Shaoxing wine, salt, and sugar. Stir-fry until cooked through, then transfer to a serving plate.
2
Step 2
In a bowl, whisk together the egg white, salt, water chestnut starch, and flour to form a thin batter. Fold in the crab oil until evenly coated. Drop the pieces one by one into a wok of hot oil over high heat and deep-fry until cooked through. Remove and arrange the fried crab oil pieces around the crab roe on the plate. Finish by sprinkling a small amount of chopped cilantro and white pepper over the crab roe.
