Ingredient
2 x 600g of mud crab
240g minced shrimp
200g of water chestnut
1 minced dried mushroom, finely chopped
Half red chilli, diced
1 tbsp cooked fatty pork, diced and dry bean curd skin
Some preserved tangerine oil for dipping
Seasoning:
¼ tsp salt
1 tsp corn flour
½ tsp chicken powder
A little sesame oil
A pinch pepper
Method:
1 Steam the crab for 25 mins, leave it cold and un-shell it, torn into shreds.
2 Finely chop the dried mushrooms and water chestnut
3 Add in seasonings to the above ingredients and toss
4 Make some roll with dry bean curd skin with the crabmeat mixture
5 Put crabmeat Ngoh Hiang into hot oil and deep-fry till golden brown and serve
6 Use the tangerine oil as a dip
