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Singapore Bean Curd With Crab Sauce

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Ingredients
  Bean curd 1⁄2 Kilogram
  Crab meat 1 Cup (16 tbs), cooked and mashed
  Onions spring 5 , roughly chopped
  Grated ginger 1 Teaspoon
  Salt 2 Teaspoon
  Pepper powder 1⁄2 Teaspoon
  Corn flour 2 Tablespoon, mixed with 0.75 cup water
  Water 3⁄4 Cup (12 tbs)
  Red wine 2 Tablespoon
  Chicken stock 2 Cup (32 tbs)
  Chili oil 1 Teaspoon
  Parsley 2 Teaspoon, finely chopped
  Vegetable oil 2 Cup (32 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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Boiled
Servings: 
4

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