$20 Dinner with Guy Wong 

The chef behind Miso Izakaya plays with Japanese and Southern influences. Just don't call it fusion.

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Fresh blue crab Chawan Mushi with bacon

• 2 live blue crabs, about 1 pound total weight
• Handful of dried shiitake slices
• 2 eggs
• 1 tablespoon Hondashi
• 2 teaspoons soy sauce
• 1 teaspoon sake
• 1 slice bacon
• Chives, chopped to garnish

Directions: In a small pot, lightly boil the dried shiitakes for about a half hour.

At the same time, bring a large, generously salted pot of water to boil and add crabs. Cover and cook for six minutes. Remove crabs and rinse with water until crabs are cool enough to crack and clean, reserving all crab meat and some crab water from the pot.

In a mixing bowl, lightly beat two eggs then add 1 cup reserved crab water, Hondashi, soy sauce, and sake, stirring until fully mixed. Pour the mixture through a fine sieve twice, discarding the thick parts that don't pass through the sieve.

Bring a steamer to boil. Combine the crab meat, a couple shiitake slices, and egg mixture into two separate jars, cover with jar lids, and steam for about 10 minutes or so with the pot lid slightly ajar. The color of the eggs should turn from yellow to white when the jar is ready. If the top of the eggs hasn't fully set, remove jar lid and steam for an additional minute or two.

While egg is steaming, fry a slice of bacon until crispy, dry, and then crumble into pieces.

Serve jar garnished with a shiitake slice, bacon pieces, and chives.

Crispy garlic shrimp

• 1/2 pound of head-on large shrimp, deveined with shells still on
• 1 cup cornstarch
• 1/2 cup vegetable oil
• 6 cloves garlic, crushed
• 1 inch of ginger, minced

Directions: Dust shrimp in cornstarch. Bring wok and vegetable oil to a very high heat, add shrimp and cook for about three minutes on one side. Turn shrimp, add garlic and ginger, and cook for another three minutes. Reduce heat and add soy sauce, oyster sauce, and a couple pinches of sugar. Stir together for another couple of minutes.

Serve garnished with chopped chives.

Sautéed snow pea shoots

• 2 tablespoons vegetable oil
• 3 cloves garlic, crushed and sliced
• 1 pound snow pea shoots, tendrils removed and rinsed
• 2 tablespoons mixture of equal parts oyster and soy sauce
• Salt to taste

Directions: In pan with vegetable oil over high heat, add garlic for a minute or so. Then add pea shoots and a pinch of salt, sauté, moving constantly, and cook for about six minutes. Add the oyster soy mixture near the end.

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