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Showbiz News

Good up to the last crab morsel. 

INGREDIENTS:
3-4 pcs alimango shell, cleaned
300 g crab meat
2 pcs Chorizo de Bilbao, small dice
2 tbsp spring onions, chopped
1/2 carrot, small dice
1 egg, beaten
oil for deep frying
1 cup flour
100 g leeks, white part only chopped
30 g garlic and ginger puree
1 pc tomato, chopped
1 tbsp. chicken powder, powder seasoning
1 cup chicken stock
30 g cornstarch, dissolved
25 g spring onion, chopped
1 jigger Chinese wine
1 tsp sesame oil
1 tsp salt
1 tsp pepper
50 g sotanghon

 
PROCEDURE:
1. In a bowl, combine crabmeat, chorizo, spring onion, egg, carrot and season with salt and pepper.
2.  Stuff the crab shells and dredge in flour. Deep fry and set aside.
3. Sauté garlic and ginger puree, leeks and tomato, then the alimango and flambé with Chinese wine. Add chicken stock. Cover wok and simmer for 15 minutes or until done.
4. Thicken with dissolved cornstarch and add chopped spring onion. Season to taste.
5. Place crabs on platter and pour sauce. Then garnish with crispy fried sotanghon on top just before serving