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Method :
Soak the bean curd skin in slightly warm
water to soften. Chop pork fillet and pork fat finely and mix together
with crab meat (flaked and picked over for any bony tissue). Add coriander
leaves, salt, pepper, egg and cornflour and mix thoroughly.
Cut the softened bean curd skin in 10 cm (4 inch) squares. Put a scant
tablespoon of the pork and crab filling on each square, and gather up the
edges and tie in the middle to form a pratad lom (cracker ball) - a
plastic covered wire twist tie is ideal for holding the bean curd together
during steaming. Steam the balls for 10-12 minutes, then deep fry in hot
lard until crisp and golden brown. Drain on absorbent paper. Serve with a
dip made from 2 tablespoons fish sauce, 4 tablespoons white vinegar, 2
cloves crushed garlic, 1/4 teaspoon salt and 2 finely chopped fresh
chilies or 1/4 teaspoon sambal ulek.
Note: Wonton pastry can be used instead of bean curd. |