This is a most delicate dish, relying solely on the natural sweetness of crabmeat for flavour. I had a couple of leftover claws after dinner at Long Beach, and thought I'd put them to work with the box of silken beancurd I already had in my fridge. Totally fuss-free, this took under 10 minutes to prep and cook!
Ingredients (feeds 1-2):
1 box silken tofu, sliced to 1-inch cubes
1 egg, beaten and put through a sieve to ensure homogeneity)
1/2 cup freshly shredded cooked crabmeat (I used leftovers from a 1kg crab claw)
1/2 cup chicken stock, unsalted (or if using low sodium, and adjust the soy levels accordingly)
2 tbsp shaoxing wine
1 tbsp light soy
1/2 tsp fish sauce
1 tbsp sesame oil
1 tbsp frying oil
Dash of white ground pepper
1) Fry crabmeat in sesame oil-olive oil combination for a minute. Add 1 tbsp wine, and a dash of fish sauce until fragrant.
2) Add stock, 1/2 cup water, 1 tbsp wine and 1tbsp soy.
3) Add beancurd. Braise for about 2 minutes at medium-high heat.
4) Turn off heat and add egg, stirring through for a egg-drop consistency. Serve with lashings of white ground pepper.
- For a thicker gravy, add cornstarch mixture.
- To remove any "fishy" odour from crabmeat, you can fry a couple of slices of ginger in oil together with the crabmeat at step 1 and remove before adding the stock at step 2.