Pork and Crab Balls Recipe

Pork and Crab Balls Recipe

Ingredients :

250 g pork fillet

60 g pork fat

185 g crab meat
2 tablespoons finely chopped fresh cilantro leaves
1/4 teaspoon ground black pepper
2 tablespoons beaten egg

1 tablespoon cornstarch
6 sheets dried bean curd skin lard for frying

Salt to taste

 

Method :

Fill a colander with warm water and soak the bean curd skin to soften. Chop pork fillet and pork fat finely and mix together with crab meat. Add cilantro leaves, salt, pepper, egg and cornstarch and mix thoroughly. Cut the softened bean curd skin in 10 cm 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 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, 3 cloves crushed garlic, 1/4 teaspoon salt and 2 finely chopped fresh chilies.

 

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