Singapore Bean Curd With Crab Sauce Recipe
Ingredients
| Bean curd | 1/2 Kilogram | |
| 1 cup crab meat, cooked and mashed | ||
| 5 spring onions, roughly chopped | ||
| Ginger | 1 Teaspoon, grated | |
| Salt | 2 Teaspoon | |
| Pepper powder | 1/2 Teaspoon | |
| 2 tbsps. cornflour mixed with 3/4 cup water | ||
| Red wine | 2 Tablespoon | |
| Chicken stock | 2 Cup (16 tbs) | |
| Chilli oil | 1 Teaspoon | |
| Parsley | 2 Teaspoon, finely chopped | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
Directions
Heat oil in a large pan and fry onions and ginger for 1 minute.
Add stock and simmer for 5 minutes.
Add crab meat, salt, pepper, and wine.
Mix well and cook for 5 minutes.
Add cornflour mixture and stir.
Add bean curd and bring to a boil.
Do not overcook.
Add little more water if needed.
Sprinkle chilli oil and finely chopped parsley.
Serve hot with rice.
VEGETARIAN VERSION:
Simply use 1 recipe vegetarian crab sauce and vegetarian stock instead of crab sauce and chicken stock.
Follow the recipe as directed above.
Add stock and simmer for 5 minutes.
Add crab meat, salt, pepper, and wine.
Mix well and cook for 5 minutes.
Add cornflour mixture and stir.
Add bean curd and bring to a boil.
Do not overcook.
Add little more water if needed.
Sprinkle chilli oil and finely chopped parsley.
Serve hot with rice.
VEGETARIAN VERSION:
Simply use 1 recipe vegetarian crab sauce and vegetarian stock instead of crab sauce and chicken stock.
Follow the recipe as directed above.
Chef
