4 oz (125g) crabmeat, shell and
cartilage removed and flaked
1 1/2 inch piece of fresh green
ginger, peeled and finely chopped
2 spring onions, finely chopped
1 tbsp soy sauce
1 tbsp dry sherry
Method:
Beat
the eggs until they are frothy. Heat 1 tablespoon of
the oil in a small, heavy based frying-pan. When it
is very hot, add the crabmeat, ginger spring onions,
soy sauce and sherry and stir-fry for 1 minute.
Remove the pan from the heat and add the mixture to
the eggs. Beat gently to mix.
Put
the remaining oil in the frying-pan and return to
the heat. When the oil is hot, pour in about a
quarter of the egg mixture. Stir with a fork to
distribute the mixture and cook for 1 minute. Place
a plate over the pan and invert quickly so that the
foo yung falls on the plate. Slide the foo yung back
into the pan and cook for a further 1 minute.
Turn
out in the same way as before and keep warm while
you cook the remaining mixture in the same way.
Foo Yung Recipes -
Crab and Ginger Foo Yung
