Chinese Dishes - Crab and Eggplant in Pang Kei Sauce

Ingredient Crab 1 (8 taels) Eggplant 6 taels Ginger 8 thin slices Sectioned spring onion 2 stalks

Seasoning

• Pang Kei sauce 1/2 tbsp

• Thickening:

• Corn starch 1/2 tsp

1. Chop crab in large pieces. Drain and sprinkle with corn starch. Deep fry and set aside.

2. Deep fry eggplant for a while. Drain.

3. Saute ginger and spring onion. Add seasonings and crab. Stir well.

4. Add eggplant Cover for 3 minutes until crab is done. Thicken the sauce with corn starch solution.