Stuffed Crab Shell

Whenever I visit the wet market, I will make sure of getting some of this small crabs. Sometimes my friends wonder why am I buying such crabs as they don't contain much meat and it seems to be useless. Well, the shell is the gem and I use it for my dish. I will use a mixture of meat and stuff it into the shells and deep fried them. The taste is absolutely divine.

Firstly I will have a dozen of the shell by removing the meat. I will use fish paste, prawn paste and crab meat minced together and stuffed them into the shell. Deep fry them.

Ingredient

12pcs Crab shell(small)
200gm Fish paste
200gm Prawn paste
50gm Crab meat
1tsp Oyster sauce
1tspn Sesame oil
a pinch of salt
a pinch white pepper
Corn flour
Oil for deep frying

1. Clean and wash the crab shell.
2. Mix the fish, prawn and crabmeat together.
3. Season with oyster sauce, sesame oil, salt and pepper.
4. Stuff the mixture into the shell.
5. Cover the shell with a thin layer of corn flour.
6. Deep dried the stuffed shell till golden brown.

Looks good and taste good . . . Steven Cheng

Soft Shell Clams in Broth

I love this type of fresh soft shell clams. They are huge compare to the normal clams that we see in the wet market. The shells are soft and fragile. The meat texture is good and foremost they are fresh and alive!



Ingredients

20-25pcs Soft shell clams
1inch Fresh ginger
1/2litre Chicken broth
1tsp sesame oil
a pinch of salt
a pinch of pepper

1. Wash and clesn the soft shell clams.
2. Cut the ginger into matchstick size.
3. Marinate the soft shell clams with sesame oil,salt, pepper and fresh ginger for 10mins.
4. Heat up the chicken broth till boiled, place the soft shell clams in for 5-10mins.(Not to long)
5. Serve on a big soup bowl.

I like this dish as you can taste the sweetness and the freshness from the clams and the broth.

Steven Cheng

Steam Scallop with Fresh Minced Ginger

This dish without fail will tempt your guess during any dinner party or event at home for your own family. It is a simple dish called steam scallop with fresh minced ginger.



12pcs scallop with half shell on
250gm minced freshed ginger
1tsp sesame oil
1tsp oyster sauce
a pinch of salt

Wash and clean the scallop.
Mixed the minced ginger with sesame oil, oyster sauce and a pinch of salt.
Place a tablespoon of the mixture onto the scallop.
Steam for 5 minutes.

Not only looks good but taste good too! . . . Yours Chef Steven Cheng