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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