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Creamed Crab with Bamboo Shoots (Hai Yuk San See)

December 6, 2020

Preparation time: 5 minutes
Cooking time: 4 minutes
To serve: 4

You will need
4 oz. crab meat
14 oz. spinach
1 oz. bamboo shoots
4 tablespoons peanut oil
1/2 teaspoon salt
1/3 pint milk
1/2 teaspoon monosodium glutamate
1 tablespoon water

Remove any soft bone from crab meat and shred. Wash and drain spinach, chop coarsely. Shred the bamboo shoots. Put 4 tablespoons oil into pan over strong heat. Drop 1/2 teaspoon salt into the oil first, then put the spinach in and fry for 2-3 minutes. Drain the spinach, remove to heated plate. Put the milk into the pan, add shredded bamboo shoots and crab meat and cook for 2 minutes. Add 1/2 teaspoon monosodium glutamate and 1 teaspoon cornflour mixed with 1 tablespoon water. Stir until thick. Add salt if required. Surround the creamed crab with the spinach as shown in the photograph.
Note: You can either mix them together before you eat, or eat them separately.


©Shufunotomo Co., Ltd., Japan 1968. English text ©Shufunotomo Co., Ltd., Japan 1968

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