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Crab Meat & Pigeon Egg Rolls




INGREDIENTS

250g crab meat, 12 pigeon eggs, 100g leaves of potherb mustard, 1 carrot, 1 squash, 12 pieces of cellophane 8กม8 cm, 12 pieces of red silk ribbon, salt, sugar, soy, vinegar, rice wine, chive, ginger, water chestnut powder, gourmet powder

RECIPE

  1. Saute the chive and ginger with little oil, put in crab meat, soy, salt, sugar, rice wine, gourmet powder to braise a while, add the water chestnut powder to make paste, pour vinegar and oil.
  2. Put a done pigeon egg in some crab meat, wrap them with a piece of cellophane, tie it with a piece of silk ribbon. Continue to do so with remaining 12 pieces, then deep-fry them in hot oil to be done and take out, then put in leaves of potherb mustard to deep-fry to be crispy and take out.
  3. Place a pigeon sculpted from a squash in the centre of a dish, the leaves of potherb mustard around the pigeon, then circle them with the crab meat and pigeon egg rolls.



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