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We hope you got insight from reading it, now let’s go back to egg with crabmeat shreds recipe. You can have egg with crabmeat shreds using 12 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Egg With Crabmeat Shreds:
- Prepare Egg
- Use Crabmeat, shredded by hand
- Take Chicken seasoning
- Provide Light soy sauce
- Take Sugar
- Get Pepper
- You need Dashi stock (fast method: dissolve 1/2 tsp of Japanese dashi stock granules in 40ml water)
- Get Oyster sauce
- Provide Sugar ( for gravy on egg )
- You need Sesame oil
- Get Cornstarch, dissolved in 3 tablespoon water as cornstarch solution
- Take Spring onion, sliced finely as garnish
Instructions to make Egg With Crabmeat Shreds:
- First beat the eggs lightly & mix chicken seasoning, 1/3 tsp of sugar, soy sauce & a pinch of pepper together with the eggs
- Next heat the frying pan, add a little oil & fry the crab stick shreds for 2-3 min until there's a seafood crabstick fragrance emanating from the pan.
- Add the egg mixture from earlier & leave it to fry over a low flame. Gently slide the spatula or spoon along the sides of the egg when the bottom is cooked well enough (it'll break when it's liquid-ish, if that's the case, it's not ready) & flip it over with the help of 2 spatulas.
- Cook the other side gently over a low flame. & when it's cooked lightly golden, u can transfer it to a dish.
- Lastly, simmer the dashi stock with oyster sauce, 1/3 tsp sugar & a dash of sesame oil. Gently add a little of the cornstarch solution, a little at a time stirring until the gravy is thickened lightly. Discard the rest of the solution once sauce is done. - Spoon the gravy over the egg on the dish & sprinkle with spring onion. Serve hot & enjoy it with some cooked fluffy rice.
Spread the crab meat pieces evenly and pour beaten eggs into the pan. Melt the butter in a medium, nonstick saute pan over medium heat. When the foam subsides, add the crabmeat and reduce the flame to low. When mixture starts to set, add ginger and scallion. Stir in the vinegar and serve hot over steamed rice.
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