花雕蛋白蒸蟹 Steamed Crab with ShaoXing Favoured Egg White

香港秋冬係食大閘蟹季節，澳洲無大閘蟹食，而游水蟹都唔多地方買到，通常都係買冰鮮的。難得見到個樣好似幾近鮮又幾大隻，就買來食下。
平時食蟹我阿爸會清蒸，記得外面海鮮店好鍾意用花雕蛋白蒸，蒸出來蛋白好香滑，今次反正有材料就試一下。

食譜　(2人份)

食材
花蟹／肉蟹　　　　1 隻
蛋白　　　　　　　3 隻
水　　　　　　　　150 毫升
花雕酒　　　　　　1 茶匙
糖　　　　　　　　1/2 茶匙


做法
1. 首先處理花蟹（我用的是藍蟹），手拿著蟹的尾部，先用水沖一下。先剪去兩隻大鉗

2. 將蟹的底部向上，揭起近尾部的蓋（圖1），另一隻手捉住蟹身近蟹腳兩側拉起（圖2），便可把蟹蓋揭開。之後把剛才的蓋奄剪去（蟹公此部分是尖的，蟹乸是圓的）（圖3）。蟹身底部兩邊有些一梳梳的是鰓來的，需要剪去（圖4）。之後剪去頂部的殼，再用清水略洗蟹身便可備用（圖5-6）。

3. 預熱蒸鍋，水滾後中大火隔水蒸6分鐘，拿出放涼備用，把蒸出來的蟹汁分開留起。

4. 將雞蛋之蛋黃及蛋白分隔，蛋黃可留作其他用途入。蛋白略為打發，加入水和已放涼的蟹汁拌勻過篩。之後再加入花雕及糖備用。

5. 將蟹放好在碟上，蟹蓋反轉蓋好，之後倒入蛋白汁到碟上。

6. 蓋上一層可受熱的保鮮紙，再入已水滾的蒸鍋中火蒸12分鐘就煮好了。

備註

• 今次示範的蟹約重300克
• 見過其他食譜教加鹽或者雞湯落蛋白，其實如果蟹夠新鮮，蒸完蟹的蟹汁應該偏鹹，再加鹽蛋白會變得像鹹蛋般過鹹。而我們食蒸蟹的蛋白是想食到鮮味，加了雞湯就減少了原有的海鮮味了。如果食用時發覺唔夠鹹可加蒸魚豉油。
• 如果是游水蟹，回家後可先放冰箱30-60分把蟹凍暈，劏蟹時不用怕蝦夾傷。
• 花雕可用其他中式酒類代替，如不喜歡酒味可省去。
• 蛋黃可留下其他用途（如蛋糕，泡芙等）

ENGLISH RECIPE (SERVE 2)

Steamed Crab with ShaoXing Wine & Egg White

Ingredients

Meat Crab                             1 pc

(Blue crab / Flower Crab)

Egg White                             3 pc

Water                                    150 ml

ShaoXing Wine                    1 tsp

Sugar                                    1/2 tsp

Process

1. Hold the crab in the bottom part to avoid hurt by claw.  Slightly clean the crab by water, cut the claw first.
2. Put the bottom part of crab to face on top.  Open the little cover with right hand and hold the crab body by another hand.  Pull out the crab body and the carapace shell will be seperate from the body.  Remove the little cover on the carapace, the small shell on top of crab body, and also the gills from the crab.  Clean up by fresh water.
3. Prepare the steamer, steam the crab in medium-high heat for 6 mins.  Take it out to cool down.  Keep the steamed water (juice) from the crab seperately.
4. Mix the egg white with water and steamed crab juice and the filter it.  And then add the ShaoXing Wine and sugar and mix it well.
5. Put the crab on the page (or using the original plate), put the carapace shell cover the crab body.  Pour the egg white into the plate.
6. Cover the plate by microwave safe cling wrap.  Steam the crab in medium heat for 12 mins.  And it's ready to serve.

Remarks

• The crab's weight 300g in this demostration
• It is not suggest to put salt or chicken stock into egg white.  The crab juice should be salty enough if the crab is fresh.  And it is not good to add chicken stock if you like pure seafood favour.  You may add a bit soy sauce to the steamed egg white if preferred.
• If you are using the live crab, you may put it into freezer for 30-60 mins before cutting it.
• ShaoXing Wine can be replaced by other chinese wine, or skipped it.
• The egg york from the eggs can be kept for other dishes like cake or puff etc.