Crabmeat souffle #2
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Crabmeat |
1 | slice | Fresh ginger root |
1 | Scallion stalk | |
2 | tablespoons | Oil |
¼ | teaspoon | Salt |
1 | tablespoon | Sherry |
½ | cup | Milk |
½ | cup | Stock |
2 | tablespoons | Cornstarch |
¼ | cup | Water |
½ | teaspoon | Salt |
5 | Or | |
6 | Egg whites | |
¼ | cup | Oil |
½ | cup | Stock |
Salt and pepper | ||
3 | drops | Sesame oil; more or less |
Directions
1. Pick over and flake crabmeat. Mince ginger root and scallion.
2. Heat oil. Add ginger root and scallion; stir-fry a few times. Add crabmeat and stir-fry to heat through. Stir in salt and sherry. Then remove mixture from pan and let cool.
3. In a bowl, combine milk and stock. In a cup, blend cornstarch and cold water to a paste; then blend into milk-stock mixture along with remaining salt.
4. Beat egg whites until frothy and stiff, but not dry. Fold in milk-stock mixture. Then fold in stir-fried crabmeat.
5. Heat remaining oil to smoking. Add crabmeat-egg mixture and cook over medium-high heat, stirring constantly, while gradually adding remainmg stock.
6. When mixture thickens, season with salt and pepper to taste. Sprinkle with sesame oil and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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