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Bean Curd with Crabmeat
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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3 cakes fresh bean curd
3 tablespoons groundnut oil
2 spring onions (scallions), shopped
5cm fresh root ginger, peeled and chopped
3 tablespoons salt
225g crabmeat, with the shell and cartilage removed and flake
1/2 teaspoon cornflour (cornstarch), blended with 5 teaspoons water
5 watercress springs
Method :
Slice each bean curd cake into 1/2cm, then cut each slice in half.
Heat a heavy frying-pan over high heat for 30 seconds. Add the oil, tilting the pan so that it cover the bottom completely, and heat for 30 seconds. Reduce the heat to moderately high. Add the spring onions (scallions) and ginger and stir-fry for 1 minute. Add the bean curd, salt and stock, and bring to the boil. Over and cook for 3 minutes. Stir in the cornflour (cornstarch) and cook, stirring constantly, until the liquid has thickened and become translucent.
Transfer the mixture to a warmed serving dish, garnish with the watercress and serve at once.
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