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| Crab Meat Pockets |
Crab Meat Pockets are a lot easier to make than they appear and is a sure-fire way of impressing your dinner guests. Perfect as a main course or an appetizer!
Ingredients:
30 grams Crab meat
10 grams Celery
2 Chicken Eggs
2 Duck Eggs
4 stalks of Leek
30 grams Broccoli
15 grams Crab eggs
2 cups of Water
Oil
Salt
Seasoning:
3 grams Cassia
1 teaspoon Salt
6 grams Tapioca Starch (mixed with 1 tbsp of water)
1 cup of Water
Method:
1) Mix both chicken and duck egg whites.
2) Add oil to pan and fry the beaten egg whites into thin omelet slices.
3) Slice crab meat, dice the celery, add 1.4 teaspoon salt and mix them in a bowl. Sort the mix into small portions ready for wrapping with the egg whites. Once wrapped, tie each of the 'pockets' with leek.
4) Blanche broccoli, remove stems and keep only the flowers.
5) Spread crab meat pocket and broccoli neatly on a dish and steam for 5 minutes under medium height heat.
6) Bring one cup of water to the boil, add 1 tsp of salt and tapioca starch water and stir well to form a clear thickening sauce. Add cassia to the sauce and turn off the heat.
7) Pour the sauce over the crab meat pockets and garnish with crab eggs.
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