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Crab: Deep Fried Crab Balls

Source of Recipe

justrecipes


List of Ingredients

1/2 lb Fresh cooked crab meat
2 oz Pork fat from loin
6 Peeled water chestnuts
1 Scallion
2 Eggs
2 tb Dry sherry
1 ts Salt
2 tb Cornstarch
1/2 ts Minced ginger root
2 c Deep-frying oil

Vinegar Dip:
2 tb Black Chinjiang vinegar
1 tb Yellow rice vinegar
2 ts Thin soy sauce
1/2 ts Sugar


Recipe

If you're using food processor, crab and pork fat should be cold. Cut pork fat into cubes. Trim and cut scallion into 1" sections, including greens. Using steel blade, place water chestnuts and scallion in bowl; pulse/start to chop vegetables. Add crab meat and pork fat; pulse/start to mince. Add eggs, sherry, salt, corn- starch and minced ginger. Pulse/start 3 or 4 times to blend. Don't overdo it; you don't want a puree.

Deep-frying: In wok or deep-fryer, heat oil until bubbles form around a bamboo chopstick held upright in oil. Using teaspoon, form small ball of crab mixture. Test cooking temperature; it should brown and cook through in about 5 minutes; adjust heat if necessary. Proceed with deep-frying about 6 balls at a time; avoid crowding them. Drain on bamboo strainer or towel. If you can't serve them immediately, refry briefly to crisp skin. Avoid overcooking.

Vinegar dip: Mix ingredients in a shallow bowl; place on serving platter and surround with crab balls.