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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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