Ingredients
250 g fresh crab meat, 50 g pork fat, 1 egg white, 50 g water chestnuts, 6 crab shells, 20 g yellow chives.
Seasonings
Starch, salt, sesame oil, MSG, white pepper, and assorted platter ingredients, each to taste.
Instructions
1. Wash the crab shells, blanch them in boiling water until softened, then cut them into 12 round pieces about 3.5 cm (1.4 inches) in diameter and set aside.
2. Finely dice the pork fat, chives, and water chestnuts. Mash the fresh shrimp meat and mix with MSG, salt, pepper, crab meat, and egg whites until well combined. Divide the mixture into 12 portions and mound each onto a crab shell, shaping it into a pagoda form that is pointed at the top and wider at the base. Dust with cornstarch and bake in the oven for 30 minutes until golden brown. Remove, drizzle with pepper oil, and arrange on a serving plate. Serve with two small dishes each of black vinegar and Worcestershire sauce. This dish features a light golden color, tender and juicy meat with a crispy aroma, and is named for its pagoda-like shape.