Chinese Crab And Egg Soup Hai Yook Dahn Gung Recipes
CRAB EGG FOO YONG
Enjoy a classic Chinese takeout without leaving your home. This makes a quick dinner and is as delicious as what you would get in any restaurant. -Beverly Preston, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine cornstarch and sugar. Stir in the broth, soy sauce and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside and keep warm., In a large bowl, whisk flour and eggs until smooth. Stir in bean sprouts, crab, onions, garlic powder and pepper. In a large skillet, heat oil. Drop crab mixture by 1/3 cupfuls into oil. Cook until for 2 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 297 calories, Fat 16g fat (3g saturated fat), Cholesterol 269mg cholesterol, Sodium 1159mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
CRAB STUFFED STEAK WITH A BEARNAISE SAUCE RECIPE
Provided by á-1088
Number Of Ingredients 24
Steps:
- 1. Make stuffing. 2. Remove crab from legs, break meat up. 3. Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften. 4. Add parsley, pepper and crab, stir to combine, remove and set to one side. 5. Steaks. 6.Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly. 7. Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top. 8.Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure. 9. Cook steaks in a hot pan 2 minutes each side to brown, Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 minutes depending on how thick they are for a nice pink centre. 10. Sauce. 11. Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken. 12. Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally. 13. Asparagus. 14. Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon. 15. Place in an oiled oven proof dish and cook for 10 minutes. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more minutes to go. 16. To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.
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