Ingredient
Crab 1 (8 taels)
Eggplant 6 taels
Ginger 8 thin slices
Sectioned spring onion 2 stalks
Seasoning
Pang Kei sauce 1/2 tbsp
Sauce
Thickening:
Corn starch 1/2 tsp
Method
Chop crab in large pieces. Drain and sprinkle with corn starch. Deep fry and set aside.
Deep fry eggplant for a while. Drain.
Saute ginger and spring onion. Add seasonings and crab. Stir well.
Add eggplant Cover for 3 minutes until crab is done. Thicken the sauce with corn starch solution.
