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

2

1/2 cup

1

Chinese white cabbage

stock

salt

sugar

sesame oil

oil

fish sauce

shallots, sliced

crabmeat

egg, beaten

pepper

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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