Side Pannel
Deep-Fried Crabmeat Fritters W/vegetable
Deep-Fried Crabmeat Fritters W/vegetable
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 4 Dried black mushrooms
- 1 c Bamboo shoots
- 1 c Celery
- 1/4 c Water chestnuts
- 1/4 c Snow peas
- 1 Clove garlic
- 2 sl Fresh ginger root
- 1 ts Soy sauce
- 1 ts Sherry
- 3 dr Sesame oil; more or less
- 3 Eggs
- 1/2 c Flour
- 1 lb Lump crabmeat
- 1/4 ts Garlic salt
- 1 ds Pepper
- Oil for deep-frying
- 2 tb Oil
- 1/2 ts Salt
- 1/2 c Stock
- 1 tb Cornstarch
- 1 ts Sugar
- 1/4 c Water
- 1 ts Soy sauce
- Chinese parsley
Directions
1. Soak dried mushrooms.
2. Shred bamboo shoots, celery, water chestnuts, snow peas and soaked
mushrooms. Crush garlic.
3. Mince ginger root; then combine with soy sauce, sherry and sesame oil.
4. Beat eggs. Blend in flour and beat vigorously to a smooth batter. Pick
over and mince crabmeat; then add to batter along with garlic salt and
pepper. Blend in well.
5. Heat oil. Drop in crabmeat mixture, 1 tablespoon at a time, and deep-fry
until golden. Drain on paper toweling. Keep warm.
6. Heat remaining oil. Add salt, then crushed garlic; stir-fry to brown
lightly. Add shredded vegetables and stir-fry 2 to 3 minutes.
7. Add ginger-soy mixture; stir-fry 1 minute more. Then add stock and heat
quickly. Cook, covered, 2 to 3 minutes over medium heat.
8. Meanwhile blend comstarch, sugar, water and remaining soy sauce to a
paste. Then stir in to thicken. Pour vegetable mixture over crabmeat.
Garnish with sprigs of Chinese parsley and serve. VARIATION: For the
parsley garnish, substitute 1/4 cup mixed nuts, crushed.
2. Shred bamboo shoots, celery, water chestnuts, snow peas and soaked
mushrooms. Crush garlic.
3. Mince ginger root; then combine with soy sauce, sherry and sesame oil.
4. Beat eggs. Blend in flour and beat vigorously to a smooth batter. Pick
over and mince crabmeat; then add to batter along with garlic salt and
pepper. Blend in well.
5. Heat oil. Drop in crabmeat mixture, 1 tablespoon at a time, and deep-fry
until golden. Drain on paper toweling. Keep warm.
6. Heat remaining oil. Add salt, then crushed garlic; stir-fry to brown
lightly. Add shredded vegetables and stir-fry 2 to 3 minutes.
7. Add ginger-soy mixture; stir-fry 1 minute more. Then add stock and heat
quickly. Cook, covered, 2 to 3 minutes over medium heat.
8. Meanwhile blend comstarch, sugar, water and remaining soy sauce to a
paste. Then stir in to thicken. Pour vegetable mixture over crabmeat.
Garnish with sprigs of Chinese parsley and serve. VARIATION: For the
parsley garnish, substitute 1/4 cup mixed nuts, crushed.
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