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[Prep: 20 minutes | Cook: 20 minutes| Serve: 4 | Calories: 260 per serving ]
1- Winter Melon, peeled, core removed, cut into large pieces, 600g
2- Chicken broth, 300ml
3- White pepper flake, 1/2 tsp
4- Dried shrimps, soaked, 2 tbsp
5- Ginger slices, 3 slices
6- Imitated Crab meat, 200g
1- 4 large eggs, beaten
2- Milk, 3 tbsp
3- Salt, 1/2 tsp
1- Headless & Peeled shrimps, vein removed, 400g
2- White pepper flake, 1/2 tsp
3- Salt, 1/2 tsp
4- Corn starch, 1 tsp
1- Cornstarch, 1 tbsp
2- Cold water, 2 tbsp
.: Directions :.
Combine the Group C ingredients together and marinade it for 15 minutes. Heat the pan with 1/2 tbsp of oil over medium heat until hot. Add in the Gingers, dried shrimps, winter melons from Group A ingredient. Stir-fry the ingredient for 2 minutes. Add in the chicken broth and white pepper. Cover and continue to cook for 10 minutes or until the winter melon is soft. Drain it well and put the winter melon aside. Reserve 1 cup of sauce mixture and put it aside.
Combine the Group B ingredients. Heat the pan with 1/2 tbsp of oil over medium heat until hot. Add in the egg mixture. Stir the egg constantly until the egg is about 70% done. Dish it up and put it aside.
Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Pan-fry the shrimps until both side is golden (about 1 minute each side). Add in crab meat and cook it through (about 2 minutes). Add in the cooked winter melon, the preserved sauce mixture and bring the sauce to boil. Add in the cook egg. Pour in cornstarch mixture (Combined the Group D ingredients) until the sauce is thickens . Dish it up. Serve it in hot.
1- It is recommended to clean the shrimps with the corn starch.
2- Salt can improve the texture of the shrimps. Make sure you dry the shrimps well before marinade it with the salt to have better result.
3- If the crab meat is smelly, blanch it over boiling water for 30 seconds before use.
4- The remaining heat inside the egg will continue cooking the egg when it is cooked. Therefore, do not fully cook egg.
5- Recommend to reserve only 1 cup of broth to be the sauce mixture. The remaining broth can be served as the soup or it can be discarded.
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