Honey Stuffed Crabs
Time: 14thC
Place: Mid-eastern Coast, Yuan China
Author: Ni Tsan
Source: Cloud Forest Hall Collection of Rules for Eating and Drinking (Yun Lintang Yinshi Zhidu Ji), translated by Teresa Wang and Eugene N. Anderson and published in Petit Propos Culinaire 60, with remarks by Francoise Sabban in PPC61
Redaction By: Master Drake (Craig Jones)
Place: Mid-eastern Coast, Yuan China
Author: Ni Tsan
Source: Cloud Forest Hall Collection of Rules for Eating and Drinking (Yun Lintang Yinshi Zhidu Ji), translated by Teresa Wang and Eugene N. Anderson and published in Petit Propos Culinaire 60, with remarks by Francoise Sabban in PPC61
Redaction By: Master Drake (Craig Jones)
Original Recipe:
Cook in salted water. When the color begins to change (to red), take out. Break up the crab and extract the meat from claws and legs. Cut this into small pieces and stuff into shell. Combine egg with a small amount of honey and mix with meat in shell. Spread some fat on the egg. Steam until the egg has just solidified. Do not overcook. For eating, it can be dipped into ground orange peel and vinegar.
Translation Note (PPC60) : The kind of crab (yu-mou or ch‘iu-mou) is specified, but impossible to identify scientifically at this remove. Crab is still dipped in vinegar dips, to cut the fattiness and fishy flavor and to drive away ‘cold’. This is not cold temperature, but the cold ch’i that could injure an eater’s health.
Translation Note (PPC61): The kind of crab (yu-moor or chriu-nou) is identified by Francoise Sabban as Charibdys japonica, a common crab found in the South China Sea.
Cook in salted water. When the color begins to change (to red), take out. Break up the crab and extract the meat from claws and legs. Cut this into small pieces and stuff into shell. Combine egg with a small amount of honey and mix with meat in shell. Spread some fat on the egg. Steam until the egg has just solidified. Do not overcook. For eating, it can be dipped into ground orange peel and vinegar.
Translation Note (PPC60) : The kind of crab (yu-mou or ch‘iu-mou) is specified, but impossible to identify scientifically at this remove. Crab is still dipped in vinegar dips, to cut the fattiness and fishy flavor and to drive away ‘cold’. This is not cold temperature, but the cold ch’i that could injure an eater’s health.
Translation Note (PPC61): The kind of crab (yu-moor or chriu-nou) is identified by Francoise Sabban as Charibdys japonica, a common crab found in the South China Sea.
Ingredients (Crab):
Serves 50.
- 24 Blue Swimmer Crabs (1/2 crab shell per person)
- 8 Tbsp Salt (For Pot)
- 12 large Eggs, Beaten
- 100g Honey
- A couple of pinches Flaky Sea Salt
- 1 Tbsp Lard, melted
- 100g Finely Minced Fresh Mandarin Peel, pith scraped away.
- 200ml Rice Wine Vinegar
Serves 50.
Method:
Assumptions:
- Heat water in large (40L) stockpot to boil. Add 8 Tbsp salt, and Crabs. Boil (with lid on) until they turn red. Take out crabs and
allow to cool. - Very finely mince some fresh mandarin orange peel and add to the Rice Wine Vinegar. Shake vigorously and chill.
- Crack crabs (Retaining the top carapace) and extract all the meat and place in the bowl (watch for adulterants such as the nasty
clear sinew bits and bits of shell). - Trim and clean carapaces (this will take a few volunteers). Have some pre-prepared if you can.
- Shred crab meat and mix with beaten egg, honey, and salt. Mould into each crab shell and lightly brush with heated, liquid lard.
- Steam for 10-20 minutes or until the mixture has set.
- Take dipping sauce and shake vigorously again and pour into small dipping bowls.
Assumptions:
- A small amount of salt was added to the steamed mix
- Blue Swimmer Crabs were used as the closest substitute to Charybdis japonica available.
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