| 1. |
Peel hairy gourds and remove ends; sliced into 3 cm thick and discard the seeds to make a cavity. |
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| 2. |
Rinse dried scallops and steam with 4 tbsp water over medium heat for about 25 minutes. Reserve the sauce. |
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| 3. |
Stuff in scallop into each hairy gourd cavity, put them on to steamer and steam over low heat for 40 minutes. |
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| 4. |
Combine the seasoning with steaming sauce and steaming scallops sauce, bring to the boil, add in crab flesh and stir-fry for 1 minute, add in a little cornstarch solution to thicken the sauce, stir in egg white to cook well, dish up and pour over to the stuffed hairy gourd, serve hot. |
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