Crispy Bean Curd Roll with Alaska Crab Meat

This innovative recipe and easy-to-buy raw ingredients with simple preparations makes it popular dish to serve.

300g Alaska Snow Crab
100g asparagus
100g Bean curd skin
2 tsp of Chicken stock
1 tbsp oyster sauce
1/2 tsp Five-spice powder
10g onion ginger piece
1 tablespoon soy sauce
Small amount of broth and oil

Dethaw Alaska snow crab meat, then fry for shape. Remove from heat and put aside. Wash asparagus and cut into sections.
In a pot, add the broth, five-spice powder, seasoning sauce, and oyster sauce and bring to a boil. Add the crabmeat and mix, while turning the heat off. Add the asparagus and cover the pot, allowing the asparagus to finish cooking.
Take a spoonful of the crab meat and asparagus mixture and roll it in the bean curd. Pan-fry until it turns golden and repeat. Thicken the cooked crab and asparagus sauce on a high temperature, and add the soy sauce. Stir well and serve over or alongside the bean curd rolls.

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