Creamed crab with bamboo shoots ~ Hai Yuk San See

Recipe Categories : | Chinese | Crab | Seafood |

Serves : 2  Preparation time : 5 minutes  Cooking time : 6 minutes

Ingredients :

• 2 tbsp peanut oil
• 90g canned bamboo shoots, cut into strips
• salt and sugar
• 60-90g flaked cooked white crab meat
• ½ tspn ginger sherry
• ¾ cup chicken stock
• 1 tspn cornflour
• ¾ tbsp water
• 2 tbsp milk
• 1 sprig parsley or watercress

Preparation and Cooking Instructions

1. Heat half the oil in a frying-pan. Add bamboo shoots, season with a pinch of salt and sugar and cook for 3 minutes, stirring. Turn into a heated dish. Wipe out the pan.
2. Add the remaining oil. When hot, add the crab meat and, as it cooks add the sherry, stock and another pinch salt and sugar, tossing and turning all for 20 seconds.
3. Add the cornflour, blended with the water, and stir while it comes to the boil. Add the milk and bring to boil again.
4. Lastly, return the bamboo shoots to the pan and heat through for 20 seconds. Turn all into heated serving dish and garnish with a sprig of parsley or watercress.
5. Cooks notes : Ginger sherry is made at home. Cut 30-50g fresh ginger into thin strips. Turn them into a bottle and cover with a warm sherry. Leave to infuse the flavor and strain.