INGREDIENTS:
½ cup crab meat (2 crabs weighing about 1 lb)
2 slices ginger
2 stalks spring onion
2 tbsps. cornflour
3 tbsps. custard powder
2 cups milk

Seasoning:
¾ tsp. salt
½ tsp. monosodium glutamate
¼ tsp. sesame oil
1 tbsp. oil

For Coating:
1 cup cornflour
2 egg whites

METHOD:

1. Clean crabs, steam with 2 slices of ginger and 2 stalks of spring onions for 15 minutes; extract all the meat.
2. Mix cornflour and custard powder with 2 cups milk;add in seasoning, cook and stir rapidly unti it is of a thick consistency.
3. Add crab meat to custard; pour it into a shallow pan, cool and chill for one hour.
4. Cut into diamond shapes, dip in egg white and coat with cornflour evenly.
5. Deep fry in hot oil (370 F) until golden brown. Arrange nicely on plate and serve hot.

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