Crab meat in egg white pancake parcel with pumpkin sauce

INGREDIENTS
1 Mud crab (steamed, extract 250g crab meat) 6 Water chestnuts (peeled, sliced) 4 Egg white 6 String beans (diced) 6 Thai Basil (chopped) Some ginger rice 200 ml Chicken broth Cornstarch water 200 g Chinese pumkin (Peeled, steam-cooked) 10 g Crab roe 50 ml Chicken oil 10 Chives flower (blanched)	Flavouring (1): 1/3 tsp Salt 1/2 tsp Chicken broth powder 200 ml Chicken broth Flavouring (2): 1/2 tsp Salt 400 ml Chicken broth	Sauce: 100ml Chicken broth 1/4 tsp Salt 1/4 tsp Chicken broth powder (Mix all of the above with cornstarch water)

Method

1. Add in egg white to Thai basil. Mix well and fry. Set aside.

2. Blanch water chestnuts and string beans.

3. Add chicken oil to hot pan and fry ginger rice slightly. Add in water chestnuts, string beans, crab meat, cooked egg white, flavouring (1) and cornstarch water. Set aside all until cool down as fillings.

4. Spread the wrap. Put fillings in the centre. Wrap in the shape of guava and tie with chives flower.

5. Steam all pancake parcels in steam oven for 5 minutes. Pour the sauce over. Put all parcels on a plate ready with soup base. Sprinkle crab roes on top as decoration.