Deep-fried crabmeat fritters w/vegetable

6 Servings

Ingredients

Quantity Ingredient
4 Dried black mushrooms
1 cup Bamboo shoots
1 cup Celery
¼ cup Water chestnuts
¼ cup Snow peas
1 Clove garlic
2 slices Fresh ginger root
1 teaspoon Soy sauce
1 teaspoon Sherry
3 drops Sesame oil; more or less
3 Eggs
½ cup Flour
1 pounds Lump crabmeat
¼ teaspoon Garlic salt
1 dash Pepper
Oil for deep-frying
2 tablespoons Oil
½ teaspoon Salt
½ cup Stock
1 tablespoon Cornstarch
1 teaspoon Sugar
¼ cup Water
1 teaspoon Soy sauce
Chinese parsley

Directions

1. Soak dried mushrooms.

2. Shred bamboo shoots, celery, water chestnuts, snow peas and soaked mushrooms. Crush garlic.

3. Mince ginger root; then combine with soy sauce, sherry and sesame oil.

4. Beat eggs. Blend in flour and beat vigorously to a smooth batter. Pick over and mince crabmeat; then add to batter along with garlic salt and pepper. Blend in well.

5. Heat oil. Drop in crabmeat mixture, 1 tablespoon at a time, and deep-fry until golden. Drain on paper toweling. Keep warm.

6. Heat remaining oil. Add salt, then crushed garlic; stir-fry to brown lightly. Add shredded vegetables and stir-fry 2 to 3 minutes.

7. Add ginger-soy mixture; stir-fry 1 minute more. Then add stock and heat quickly. Cook, covered, 2 to 3 minutes over medium heat.

8. Meanwhile blend comstarch, sugar, water and remaining soy sauce to a paste. Then stir in to thicken. Pour vegetable mixture over crabmeat.

Garnish with sprigs of Chinese parsley and serve. VARIATION: For the parsley garnish, substitute ¼ cup mixed nuts, crushed.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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