Asparagus With Crab Sauce
|Asparagus spears||9 (Tender Variety)|
|Cooked white crab meat||2 Ounce|
|Hot chicken stock||4 Tablespoon|
|Monosodium glutamate||1 Pinch (Ve-Tsin)|
|Ginger sherry||2 Drop (Few Drops Required)|
|Sesame oil||2 Drop (Few Drops Required)|
|Egg white||1 , beaten|
|Peanut oil||1 Teaspoon|
Gut off and discard any woody ends of the asparagus and very thinly peel the remaining lower ends.
Gut the asparagus into 1- to 2-inch lengths.
Drop them into very slightly salted boiling water and boil for 9-10 minutes while getting on with the crab sauce.
Flake the crab meat and have it ready.
Turn the stock, seasonings, sherry and sesame oil into a frying-pan and heat them through.
Blend the cornflour with the water and add it.
Cook for 1 1/2 minutes.
Add the crab meat and let the mixture come almost to the boil.
Remove from the heat and stir in the egg white beaten with the oil.
Turn the well drained asparagus into a heated dish and spoon the crab sauce over it.