Wednesday, May 25, 2011

Shredded Sea Cucumber Crab Meat Omelette In Crispy Golden Cup

I try to recreate a dish that I used to eat  at chinese wedding dinners. They named this dish ' Kwai Fa Chi '  using ingredients like crabmeat and sharkfins but I tried to get as close at that but without the sharkfins of course.  The crispy golden cup was an inspiration from the Flavour Magazine , the May-June 2010  issue .

Love this dish  !  when the teeth sinks into the flavorful stir fried shredded sea cucumber and crabmeat with eggs and followed by the crunch sound of the wanton crispy word - Heavenly !  Read on for the recipe :)

The original one has sharkfins but it is so pricey that I have to omit it and recreate my own version of the famous ' Kwai Fa Chi ' / Stir Fried Sharkfins With Eggs . I substituted the sharkfins with sea cucumber . And the rest if more or less the same as those served at the chinese wedding dinner. I added transparent vermicelli / 'tung hoon' to it too since I have some left over from the making the Vietnamese Spring Rolls . Waste not as the saying goes.

these are the ingredients I used for the dish, the transparent vermicelli is
a last minute add on :p

colorful and flavorful ....mmmm this is
my first time making this and it was yummy :)

crispy golden cup..I didn't do a good job on this
as compared to the one shown in the magazine :p
 lucky it was not burnt and it holds well like a cup :)
practice makes perfect  I believe I will be able
to master this after a few tries...right?

awwwww....this is so yummy, love every bite of it
truly heaven on a plate

this serves as a great starter and I can have many helpings....

do try this will love it for sure and
the kids will love this too !

Shredded Sea Cucumber Crab Meat Omelette In Crispy Golden Cup


Crispy Golden Cup

20 pieces square wanton skins
oil for deep frying

4 eggs
100 gms sea cucumber - cut into fine strips
200 gms cooked crab meat - flaked
1/2 cup shredded carrots 
2 red onions - sliced thinly
5 pips of garlic - chopped fine
6 red chilli - chopped fine
2 stalks spring onion - cut into fine strips
soak some transparent vermicelli *optional  


1 tsp sea salt or to taste
2 tsp maggi seasoning sauce
1/4 tsp white pepper poweder
1 tsp sesame oil

2 tbsp of grapeseed oil

To prepare crispy golden cup :-

Heat the oil for deep frying. Overlap two wonton skins to form star shape and sandwich between two mini tartlet tins. Lower into hot oil and deep fry until golden brown. Remove and drain excess oil.

Method :-

Crack eggs into a mixing bowl.  Add a pinch of salt and white pepper powder to the eggs and mix well.  Leave aside till needed.

Heat 2 tbsp of grapeseed oil in a wok over medium heat. Add in the garlic and chilli and stir fry till fragrant, add in the rest of the ingredients and continues stir frying till the ingredients are cooked and well combined.  Push aside the cooked ingredients, add in the eggs mixture , and leave it to set for a minute, push back the cooked ingredients on to the eggs and continue to stir fry till the eggs and the rest of the ingredients are properly mixed together and the ingredients and eggs are dry and golden brown, add in the spring onions last and the rest of the seasoning for taste, dish out.

To serve :

Arrange crispy golden cups on a plate. Scoop stir fried shredded sea cucumber and crab meat eggs into cups.  Serve immediately.

Have a wonderful day, hope this post will cheer you up :)

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  1. Omigawd... This looks heavenly. They call it "fake sharks'fins" here as they cook the dry version of sharks' fins this way...and this is the cheaper variety - has everything except sharks fins. The shark lovers' NGO would love this! LOL!!!

  2. how u make the "cup" so round. Put a spoon on top while push down the wantan skin?

  3. They are just perfect!! I wanted to cook this too as I bought a packet of artificial shark fin and it is still sitting in the freezer for over a year :)

  4. They look soooooo yummmyyyyy! One question, where did you get the fresh crab meat from? Did you actually cook n peel the crab yourself? Hats off to you..... So dedicated to your cooking.

  5. is heaven on a plate and the Shark Lovers' NGO will surely love it :) LOL!

    Kathy....just use tart tins and sandwich the wanton skins between the tart tins . Use a tong to clasp the tart tins together and slowly lower it into the hot oil. A fast job or the wanton skin will get burnt easily. one year in the freezer. Try not to keep them too long. Even though you freeze them you can only keep them 6 mths or so :) Try this recipe using them, you will love it :)

    2Big...I bought the fresh mud crab and steam them and then peel out the meat myself :) I don't buy the frozen one. Fresh ones are sweeter :) but lots of work though but for me, I don't mind as long as the end result is rewarding :) Thanks for dropping me a line. Every comment from my readers are encouragement to me. No sweat no gain :)))

  6. This will be a well receive snack for a party. Does the wanton shells gets harden or non-crispy after few hours?

  7. hey...very yumyum...hahahaa... hope u dont mind me saying those words!!

  8. yes, of course! after a few tries, your golden cup will even look better than the ones in magazine! i think this is a great looking appetiser!

  9. Oo...Thanks Elin. No wonder your basket so perfect. Thanks :D

  10. Reese....without fillings it can be crispy for at least 2 hours. I am not sure about how long it can remain crispy with filling for it has been advised to scoop filling when you are ready to eat. For me it goes st into the mouth so not sure how long it can remain crispy with the fillings. But I think it should be okay within the hour :)

    Claire....hahah yummyumm is alright :)

    Lena...thanks :) yea it is great for starter /appetizer :) are welcome :)


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