THE CHINESE COOK BOOK
113
FRIED CHINESE TOMATO WITH CRAB
蟹
HI燒
SUE茄
KAR
- 6 crabs
- Chinese tomato equal in weight to crabs, including shell
- 1 tablespoonful Fun Wine
- ½ teaspoonful ginger juice
- 1 cup primary soup
(a) Wash the crabs. Open the shell. Steam until they turn red. By means of a fork take off all the meat. Tear it into small pieces.
(b) Fry the tomato in boiling oil until it turns yellow. Then mash into starch.
(c) Fry the crab in a hot, oiled pan.
(d) Add ginger juice and Fun Wine. Turn often.
(e) Add the tomato. Mix well.
(f) Add the primary soup. When all is dry, remove from the stove at once.
(g) Add salt and red vinegar to improve the taste.
Garnish with parsley.
