Crab Balls w Vinegar Dip
List of Ingredients
1/2 LB Fresh cooked crabmeat
2 oz Pork fat from loin
6 Peeled water chestnuts
1 Scallion
2 Eggs
2 TB Dry sherry
1 t Salt
2 TB Cornstarch
1/2 Ts Minced ginger root
2 c Deep-frying oil
VINEGAR DIP:
2 TB Black Chinjiang vinegar (Can also use balsamic for substitute. )
1 TB Yellow rice vinegar
2 Ts Thin soy sauce
1/2 Ts Sugar
Recipe
You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior
is crisp and the meat hot and moist. They also go better with the vinegar dip when hot.
If you prefer to serve them cold or at room temperature, delete the dip, or substitute
something like mustard and catsup.
Preparation: 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
crabmeat 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.
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