VEGETABLES WITH CRAB SAUCE (CAP-CAY SAUS KEPITING)

Ingredients:

300 gr young cabbage (cay sim) cut into 5 cm

300 gr carrots (sliced slantwise)

300 gr cauliflower

250 gr asparagus cut into halves

Water, Salt, sugar to taste 

For sauce:

2-3 crabs

¼ tsp pepper powder

1 tsp sesame oil

3 tbsp oil

2 stalks green onion cut into 2 cm pieces

2 tsp sesame oil

1 egg white (slightly beaten)

Sugar, m.s.g. to taste

Put young cabbage, carrots, cauliflower into boiling water with salt and sugar cook for 3 minutes, drain. Soak asparagus in boiling water. 

How to make sauce:

Clear the crabs, boil for 10 minutes in boiling water. Remove from heat and take out the meat, marinate in pepper, sesame oil for 15 minutes. Heat 3 tbsp cooking oil in a frying pan, sauté green onions, add the crabmeat. Mix cornstarch, water, salt, sugar, m.s.g. and ½ tsp sesame oil in a glass until boiling. Add the egg white. Remove from the heat. Arrange the vegetables on an oval plate and pour the sauce on top. Serve hot, with chillies, garlic sauce or tabasco.