Recipe - Steamed Stuffed Crabs (Ke Tchim)

3 Crabs
3 One half ounce Ground beef
1 One half teaspoon Soy sauce
1 teaspoon Sesame oil
One half teaspoon Sugar
1 teaspoon Minced green onion
One half teaspoon Minced garlic
1 teaspoon Sesame seed powder
One fourth teaspoon Pepper
1 tablespoon Flour
1 Egg; beaten
2 Eggs
4 Dried "Pyogo" mushrooms
5 Dried "Sogi" mushrooms
1/3 Bunch watercress
2 teaspoon Soy sauce
1 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Sesame oil

(1) Scrub crabs. Open crabs by prying open between back and bottom shell.
Take out all meat and eggs. Wash back shells for later use. (2) Add ground
beef, flour and beaten egg to crab meat and season with soy sauce, sesame
oil, sugar, green onion, garlic, sesame seed powder and pepper. (3) Put
filling (2) into crab shells and steam in steamer for 25 minutes. (4)
Separate egg yolks and whites and beat. Pour beaten yolks into lightly
greased frying pan making thin sheet. Do the same for egg whites. Shred egg
sheets finely into narrow strips. Soak pyogo mushrooms 15 minutes until
softened and shred Season mushrooms with soy sauce, sugar and sesame oil.
(5) Remove leaf from watercress, cut into pieces 1One half iches long, saut‚
and season with salt. Soak sogi mushrooms in warm water for 10 minutes and
scrape white dust from backs of mushrooms. Shred, saut‚ and season with
salt. (6) Garnish steamed crabs with egg whites and yolks, mushrooms and
watercress.

by Hae Sung Hwang

From Korean Cooking Fish, Clam and Oyster Dishes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.