Crab with Tea Leaves
From scearley 18 years ago
- 10 minutes to make
- Serves 2
This is a fast and interesting way to serve crab. The tea adds a subtle flavor to an already subtle meat. Difficult to pair, however, since the flavors are so light.
Ingredients
- 10 oz. crab meat shopping list
- 1 tsp tea leaves (green tea preferred) shopping list
- 1 Tbsp cornflour shopping list
- 1 egg yolk shopping list
- Pinch of salt shopping list
- 1 sliced onion shopping list
- 2 Tbsp sherry shopping list
- oil/fat for frying shopping list
How to make it
- Scald the tea leaves with boiling water, and strain the leaves out.
- Drink the tea, you won' t need it. You want the leaves for this recipe.
- Coat the crab meat with a mix of the egg yolk, salt, and cornflour.
- Fry in hot oil, making sure none of the pieces stick together.
- Put the well-drained tea leaves in an oiled pan and fry, then add the fried crab meat.
- Pour the sherry over, add the onion, stir, and serve.
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