Simmered Crab Meat with Hasma and Bird's Nest Recipe
Chinese Recipes

Ingredients:

20 g
20 g
80 g
80 g
1
320 g
1 clove

Marinade for yellow cream of crab:
1 tsp

Seasoning:
1/4 tsp
1 tsp


1/3 cup

Thickening:
1 tsp
1 1/2 tbsp

hasma
bird's nest
yellow cream of crab
crab meat
egg white
sugar pea shoots
garlic (pat slightly)

ginger wine

salt
chicken powder
pinch of pepper
dash of sesame oil
stock

caltrop starch
water

Method :

1. Soak hasma and bird's nest in water for 24 hour and remove dirt.

2. Remove shell of green crab. Put yellow cream of crab in a bowl. Add seasoning and stir well. put into boiling water and soak until the yellow cream is cooked. Drain. After removing the yellow cream, steam the crab until it is cooked. Leave for later use.

3. Heat wok and add 1 tbsp oil. Sauté 3 slices of ginger and 2 sprigs of spring onion. Sizzle wine and pour in 960 g water. Bring water to the boil. Then add bird's nest and hasma and simmer for 15 minutes to remove the smell. Discard ginger and spring onion. Drain and leave for later use.

4. Heat wok and add 2 tbsp oil. Sauté garlic. Put in washed sugar pea shoots. Add 1/2 tsp chicken powder. Stir fry for a while. Remove and drain. Put onto a plate.

5. Heat 1 tbsp oil. Add ginger wine. Pour in 2 cups of stock. Bring to the boil again. Add hasma and bird's nest. Cook for a while. Remove and drain. Pour over sugar pea shoots.

6. Heat wok. Add ginger wine and seasoning. Bring to the boil. Put in the yellow cream of crab and crab meat. Bring to the boil again. Stir in thickening. Add egg white. Sprinkle dash of oil. Pour over hasma and bird's nest. Serve.