CRAB FOO YONG

芙蓉蟹
[Fu Yung Hai - Velvety omelette with crab meat]

1兩 (one ounce) 蟹肉 (crab meat).
2支 (two stalks) 青蔥 (scallion).
4個 (four) 蛋 (eggs).
少許 (pinch) 鹽 Salt).
2大匙 (two tablespoons) 油 (oil).

½杯 (half a cup) 高湯 (superior stock).
1大匙 (one tablespoon) 醬油 (soy sauce).
½小匙 (half a teaspoon) 大白粉 (tapioca flour).
少許 (pinch) 糖 (sugar).


Remove all shell fragments from the crab meat, rinse and chop the scallion. Gently beat the eggs till smooth, add the pinch of salt, the oil, the crab meat, and the chopped scallion.
Mix the tapioca flour with a little cold water.
Heat some oil in the wok, pour in the egg mixture, cook till barely set, and slide onto a plate. Wipe any fragments of the omelette out of the wok, add a drizzle oil, and when hot pour in the superior stock and soy sauce, adding the pinch of sugar. After two minutes or so of cooking, stir in the dissolved tapioca flour and when the sauce becomes glossy pour it over the omelette. Add a drizzle of fragrant sesame oil and some minced cilantro.

You will note that in this recipe tapioca flour is specified. But you could also use corn flour, it would simply require a little more. For the Chinese style superior stock you may substitute the normal chicken and bones stock. And feel free to use more crab meat.