Vietnamese Crab Shoa Mai With Warm Chinese Long Bean and Mango Relish

Makes 30 PiecesNOTE: Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary.
Directions for: Vietnamese Crab Shoa Mai With Warm Chinese Long Bean and Mango Relish

Ingredients

Crab Stuffing

cup water chestnuts

7 oz crab

1 lb(s) lean ground Pork

2 Tbsp light soy

1 Tbsp Shoa Xing (Chinese rice wine)

2 Tbsp roasted sesame oil

tsp ground black pepper

2 Tbsp fine chopped scallion

1 egg white, lightly beaten

2 Tbsp corn starch

30 squares round egg roll wrappers

1 Tbsp crab paste or shrimp paste

2 Tbsp cilantro

2 Tbsp young ginger, minced

Crab Chili Vinegar Dip

1 oz crab juice strained from shoa mai

cup light soy

2 Tbsp Chinese black rice vinegar

2 red chilies thinly sliced

1 tsp sugar

tsp crab paste or shrimp paste

1 Tbsp chives, minced

1 Tbsp fresh cilantro

Chinese Yard Long Beans

2 lb(s) Chinese yard long beans, trimmed

6 oz lean ground pork

2 Tbsp light soy

2 Tbsp shoa xing (Chinese rice wine

tsp roasted sesame oil

1 tsp fermented black beans

2 Tbsp toasted and crusted peanuts

1 Tbsp ginger, minced

1 Tbsp garlic, minced

3 scallions cut 1/4" bias

Directions

Crab Stuffing

1. Blanch the water chestnuts in a sauce pan of boiling salted water for 1 minute. Shock them in an ice bath and chop into a fine mince. Mince the crab then place into cheesecloth and strain remaining juice into a bowl (reserve juice for dip). Place minced crab, pork, chestnuts and everything else and mix into a bowl thoroughly. Place 1 tablespoon of the filling into center of round egg roll sheets. Gather the ends of wrap forming a little pouch. Press firmly so stuffing is firmly packed. High steam for 15 minutes in Chinese bamboo steamer lined with parchment or wax paper.

2. Makes 30 Pieces.

Crab Chili Vinegar Dip

1. Whisk into bowl and serve.

Chinese Yard Long Beans

1. Cut beans in 2 inch pieces. Chop ground pork until almost minced. Put meat into a bowl and add soy sauce, shoa xing, and sesame oil; mix thoroughly.

2. Fill wok with quarter full of oil. Heat oil to 350 degrees. Blanche beans for 3 minutes in oil and strain. Set aside in paper bowl. In another wok with one tablespoon of peanut oil add pork and with spoon separate into tiny bite size pieces. Once pork becomes firm add beans and remaining ingredients starting with black beans and ending with scallion and cilantro. Toss beans until soft and have absorbed sauce. Serve garnishing with some extra toasted peanuts and some diced mango cubes.

See more: Beans, Main, Nuts, Herbs, Vegetables, Pork, Dinner, Eggs/Dairy, North American, Lunch, Shellfish, Quick and Easy, Stir-Fry, Appetizer