Page:The Chinese cook book.djvu/138

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112
THE CHINESE COOK BOOK

FRIED SOFT-SHELL CRAB


OUT

YUN

HORK

HI

6 soft-shell crabs
2 eggs
1 cup red vinegar
1 tablespoonful cornstarch

(a) Mix the crab with the cornstarch and eggs. Salt to taste.

(b) Fry in boiling oil until golden brown.

Serve with the red vinegar.