素蟹粉 (Vegetarian Crab Roe)
A classic Shanghai vegetarian dish that ingeniously mimics crab roe using potatoes, carrots, and eggs. Ginger and black vinegar provide the distinctive tangy, savory flavor.
Ingredients
10 items- Potato 1 medium (about 150g)
- Carrot 1 medium (about 100g)
- Eggs 2 large
- Dried shiitake mushrooms 2 pieces (about 10g)
- Old ginger 1 small piece (about 15g)
- Chinkiang vinegar (black vinegar) 2 tablespoons
- White sugar 1 teaspoon
- Salt 3/4 teaspoon
- White pepper 1/4 teaspoon
- Vegetable oil 3 tablespoons
Nutrition
Steps （8 steps）
Cut potatoes and carrots into thick slices, steam over high heat for about 20 minutes until a fork easily pierces through. Mash while hot into a fine paste.
Beat eggs with a pinch of salt (about 1/4 tsp) until frothy; soak dried shiitake in warm water, squeeze dry, and mince finely.
Heat 1 tbsp oil in a skillet over medium heat. Pour in eggs, quickly stir into small curds, about 30 seconds until just set and pale yellow. Transfer to a plate.
Wipe skillet clean, add remaining 2 tbsp oil over low heat. Sauté minced ginger for 20 seconds until fragrant, being careful not to burn.
Add carrot and potato mash, increase to medium heat, and stir-fry for 2 minutes until well blended with oil and color becomes uniform orange-yellow.
Add minced shiitake, sugar, remaining salt (1/2 tsp), and white pepper. Continue stir-frying for 1 minute to combine flavors.
Pour Chinkiang vinegar along the sides of the pan, quickly stir-fry for about 20 seconds. Return egg curds and mix until vinegar aroma is released.
Turn off heat, transfer to a serving plate. Serve immediately while hot, tasting remarkably like crab roe with a sweet-sour balance.
Tips
The potato and carrot must be mashed very finely to mimic the texture of crab yolk. Cook over medium-low heat to prevent drying. The final splash of Chinkiang vinegar is crucial—use black vinegar for the authentic crab-like flavor.
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