INGREDIENTS
1 Mud crab (steamed, extract 250g crab meat)
6 Water chestnuts (peeled, sliced)
4 Egg white
6 String beans (diced)
6 Thai Basil (chopped)
Some ginger rice
200 ml Chicken broth
Cornstarch water
200 g Chinese pumkin (Peeled, steam-cooked)
10 g Crab roe
50 ml Chicken oil
10 Chives flower (blanched) 		Flavouring (1):
1/3 tsp Salt
1/2 tsp Chicken broth powder
200 ml Chicken broth

Flavouring (2):
1/2 tsp Salt
400 ml Chicken broth 		Sauce:
100ml Chicken broth
1/4 tsp Salt
1/4 tsp Chicken broth powder
(Mix all of the above with cornstarch water)

Method

1. Add in egg white to Thai basil. Mix well and fry. Set aside.

2. Blanch water chestnuts and string beans.

3. Add chicken oil to hot pan and fry ginger rice slightly. Add in water chestnuts, string beans, crab meat, cooked egg white, flavouring (1) and cornstarch water. Set aside all until cool down as fillings.

4. Spread the wrap. Put fillings in the centre. Wrap in the shape of guava and tie with chives flower.

5. Steam all pancake parcels in steam oven for 5 minutes. Pour the sauce over. Put all parcels on a plate ready with soup base. Sprinkle crab roes on top as decoration.

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