| Steamed Stuffed Crabs (Ke Tchim)
3 Crabs
3 1/2 ounces of ground beef
1 1/2 teaspoons of soy sauce
1 teaspoon of sesame oil
1/2 teaspoon of sugar
1 teaspoon of minced green onion
1/2 teaspoon of minced garlic
1 teaspoon of Sesame seed powder
1/4 teaspoon of pepper
1 tablespoon of flour
1 Egg, beaten
2 Eggs
4 Dried "Pyogo" mushrooms
5 Dried "Sogi" mushrooms
1/3 Bunch watercress |
|
2 teaspoons of Soy sauce
1 teaspoon of sugar
1 teaspoon of salt
1 teaspoon of sesame oil Scrub crabs. Open crabs by prying open between back and bottom shell. Take out all meat and eggs. Wash back shells for later use. Add ground beef, flour and beaten egg to crab meat and season with soy sauce, sesame oil, sugar, green onion, garlic, sesame seed powder and pepper. Put filling (2) into crab shells and steam in steamer for 25 minutes. Separate egg yolks and whites and beat. Pour beaten yolks into lightly greased frying pan making thin sheet. Do the same for egg whites. Shred egg sheets finely into narrow strips. Soak pyogo mushrooms 15 minutes until softened and shred Season mushrooms with soy sauce, sugar and sesame oil. Remove leaf from watercress, cut into pieces 1-1/2 niches long, sauté and season with salt. Soak sogi mushrooms in warm water for 10 minutes and scrape white dust from backs of mushrooms. Shred, sauté and season with salt. Garnish steamed crabs with egg whites and yolks, mushrooms and watercress. by Hae Sung Hwang From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |
