Imitation Crab
A classic Shandong (Lu) cuisine specialty, this dish contains no actual crab but boasts a flavor profile very similar to crab, with a soft, tender, and silky-smooth texture.
Ingredients
Yellow croaker meat (washed, skinned, boned)
450 g
Duck egg yolk (cracked into a bowl and mixed well)
100 g
Scallion segments (washed and bruised)
15 g
Ginger pieces (washed and bruised, partially minced)
15 g
Sichuan peppercorns
15 g
Refined salt
5 g
Shaoxing rice wine
15 g
Clear broth
150 g
Wet starch
60 g
Peanut oil
100 g
Sesame oil (for drizzling over the finished dish)
to taste
Instructions
1
Steaming the Fish
Wash the yellow croaker meat and place it on a plate. Wash the scallion segments and ginger pieces, bruise them, add to the plate with the fish, then add Sichuan peppercorns, Shaoxing rice wine, and refined salt. Steam over high heat in a steamer until cooked through, then remove and let cool. Remove the fish skin, separate the fish meat from the bones, and thoroughly debone the meat.
2
Preparing the Filling
Crack the duck egg yolk into a bowl and mix until smooth. Add refined salt, Shaoxing rice wine, clear broth, wet starch, and the prepared fish meat, then stir to combine fully.
3
Stir-Frying
Add peanut oil to a wok and heat over medium heat to approximately 125°C (50% heat). Add the minced scallion and ginger and fry until fragrant, then pour in the mixed duck egg yolk and fish meat from the bowl. Reduce heat to low and stir-fry until fully cooked, drizzle with sesame oil, transfer to a serving plate, sprinkle with the remaining minced ginger, and serve.
