Crab Balls Recipe

Crab Balls Recipe

Ingredients :

250 g crab meat

50 g water chestnuts, peeled

50 g pork fat

2 eggs

2 tablespoons rice wine

2 tablespoons cornstarch

1 teaspoon salt

1 slice fresh root ginger, chopped finely

1 scallion, chopped finely

1/2 cup chicken stock

450 g lard for deep-frying

25 g cooked ham

 

Method :

Chop the pork fat, water chestnuts and crab meat finely and place in a bowl. Add in 2 eggs, 1 tablespoon rice wine, 1/2 teaspoon salt and 1 tablespoon cornstarch together with the finely chopped root ginger and onion. Mix well, then make into small balls about the size of walnuts. Heat up a wok with the lard over high heat for about 3-4 minutes, then reduce the heat to moderate and deep-fry the crab balls for about 5 minutes until pale golden. Scoop them out with a perforated spoon and serve them hot or cold. Alternatively, place them in a bowl with a little chicken stock - not quite enough to cover them - then place the bowl in a steamer and steam for 15 minutes. Now add the remaining wine or sherry, salt and cornstarch with the chicken stock and make a white sauce over a moderate heat. Then pour it over the crab balls. Garnish with finely chopped ham and serve.

 

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