Deep-fried sweet-&-pungent crabmeat ball
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sweet-and-pungent sauce | ||
| 1 | pounds | Lump crabmeat (up to) |
| 3 | Scallion stalks | |
| ¼ | pounds | Fresh mushrooms |
| 1½ | tablespoon | Oyster sauce |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | Egg | |
| Cornstarch | ||
| Oil for deep-frying | ||
Directions
1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" sauces).
2. Pick over crabmeat; then mince, together with scallions. Chop mushrooms coarsely and add. Blend in oyster sauce, sherry, salt and pepper. Shape mixture into walnut-size balls. 3. Beat egg. Dip crabmeat balls in egg; then dredge lightly in cornstarch.
4. Heat oil. Add crabmeat balls, a few at a time, and deep-fry until golden. Drain on paper toweling.
5. Reheat sweet-and-pungent sauce. Stir in crabmeat balls only to reheat.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Basic deep-fried shrimp balls
- Basic stir-fried crabmeat
- Crab balls
- Crabmeat cream cheese balls
- Crispy shrimp balls
- Deep fried shrimp balls
- Deep-fried crab balls w/jicama-pepper
- Deep-fried crab balls w/jicama-pepper panache
- Deep-fried crab balls with vinegar dip
- Deep-fried crabmeat fritters w/vegetable
- Deep-fried crabs
- Deep-fried marinated crabs
- Deep-fried pork squares with crabmeat
- Deep-fried shrimp balls
- Deep-fried sweet-and-pungent lobster
- Elegant crabmeat balls
- Fluffy deep-fried shrimp balls
- Fried crab cakes
- Pan-fried crabmeat cakes
- Pan-fried spicy crab cakes