Chinese White Cabbage With Crab and Egg Sauce Recipe

Chinese White Cabbage With Crab and Egg Sauce Recipes

Ingredients :

600 g

1 cup

1 teaspoon

1/2 teaspoon

1/2 teaspoon

5 tablespoons

2 teaspoons


1/2 cup


Chinese white cabbage




sesame oil


fish sauce

shallots, sliced


egg, beaten


Method :
  1. Discard the old leaves and use just the tender young leaves at the centre of the cabbage.

  2. Wash and cut into 5 cm lengths.

  3. Mix 1 cup stock with 1/2 teaspoon salt, 1/2 teaspoon sugar, sesame oil and pepper for gravy.

  4. Boil 2 cups water with 1/4 teaspoon salt in a pan and when it boils put in the white cabbage.

  5. Cover and cook for 5 minutes.

  6. Rinse vegetables in cold water and drain well.

  7. Heat 2 tablespoons oil in a pan and toss cabbage.

  8. Add in fish sauce.

  9. Arrange cabbage leaves on a platter.

  10. Heat another 2 tablespoons oil and fry the shallots until golden brown.

  11. Add the gravy mixture and crabmeat.

  12. When the gravy boils, thicken with tapioca flour blended with 1 tablespoon water.

  13. Season to taste and turn off the heat.

  14. Add in a beaten egg and 1 tablespoon oil.

  15. Stir once and pour over the cabbage.

  16. To serve, sprinkle pepper and serve immediately.

Serves 4 - 6

Traditionally, the clay pot was the only cooking utensil available in China and thus evolved the art of clay pot cooking which has been perfected over the years.

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