September 6, 2012
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I first tasted this dish at Luk Foo so I tried looking for the recipe online.  The recipe I found didn’t have tofu on it; instead grated corn was added.  So here’s my version.


For the Prawn Balls

For the Sauce:

  • 2 tbsp finely chopped spring onion
  • 1 tsp freshly minced ginger
  • 250g picked crab meat (2 medium blue swimmer crabs)
  • 100 gms. silk tofu, cubed (optional)
  • salt
  • 1 tbsp rice wine, or mirin or dry sherry
  • 600ml chicken stock
  • 2 tbsp light soy sauce
  • 1 tbsp cornflour
  • 2 tbsp water
  • 2 tsp sesame oil
  • 1 egg, whisked with a pinch of salt and
  • 1 tsp vegetable oil


1)  Heat 2 tbsp oil in a wok or heavy-based saucepan. Sear spring onion and ginger for 30 seconds.

2)  Add crab meat, then sprinkle with salt and rice wine and stir lightly. Pour in stock and soy sauce, stirring until soup comes to a boil. Reduce heat and simmer for 2 minutes.

3)  Mix cornflour, water and sesame oil and stir until quite smooth, then add a little hot soup and stir to blend. Tip mixture back into soup, swirling it in evenly. Turn off heat and trail the egg mixture over surface, stirring slowly to break up strands.

4)  Add vinegar and taste for salt. Adjust with soy sauce or serve soy sauce and additional vinegar alongside so guests can make their own adjustments.

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