People like to have banquets at home during Chinese New Year with friends and family to share the festive spirit. The weather starts to warm up in early spring, and Executive Chinese Chef Bryan Lee of W Hong Kong has the perfect recipe for the fresh season: steamed crab claw with egg white and ginger wine for you and your family.
| Ingredients (serves two) | |
| Live mud crab | One, about 500g (only use the claws) |
| Egg white | 60ml |
| Spring onion | About 3g (diced) |
| Rice wine | 3ml |
| Ginger juice | 3ml |
| Water | 120ml |
| Ginger | To taste (diced) |
| Salt | To taste |
| Oil | To taste |
Instructions
- Cut off the crab claws, wash and place the remaining parts in boiling water for about ten seconds, then dunk in ice water to cool. Crack the claws in a towel and remove the shell. Place in a deep dish (one claw per dish).
- Mix egg white, rice wine, ginger juice, diced ginger, water and a little salt before pouring into the dishes and cover with plastic wrap.
- Steam for about 12 minutes until the egg white has coagulated.
- Wash the spring onion and dice it. Heat oil in a wok and pour the boiling oil on the spring onion, then onto the egg white. The dish is ready to serve.
Sing Yin Cantonese Dining (W Hong Kong)
Address: 1/F, W Hong Kong, 1 Austin Road West, Kowloon Station, Kowloon
Transport: MTR Kowloon station Exit D1
Enquiries: (852) 3717 2848
Website: www.w-hongkong.com
Steamed crab claw with egg white and ginger wine
Executive Chinese Chef Bryan Lee of W Hong Kong