Side Pannel
Deep-Fried Sweet-&-Pungent Crabmeat Ball
Deep-Fried Sweet-&-Pungent Crabmeat Ball
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- Sweet-and-pungent sauce
- 1 lb Lump crabmeat
- 2 -(up to)
- 3 Scallion stalks
- 1/4 lb Fresh mushrooms
- 1 1/2 tb Oyster sauce
- 1 tb Sherry
- 1/2 ts Salt
- 1 ds Pepper
- 1 Egg
- Cornstarch
- Oil for deep-frying
Directions
1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent"
sauces).
2. Pick over crabmeat; then mince, together with scallions. Chop mushrooms
coarsely and add. Blend in oyster sauce, sherry, salt and pepper. Shape
mixture into walnut-size balls.
3. Beat egg. Dip crabmeat balls in egg; then dredge lightly in cornstarch.
4. Heat oil. Add crabmeat balls, a few at a time, and deep-fry until
golden. Drain on paper toweling.
5. Reheat sweet-and-pungent sauce. Stir in crabmeat balls only to reheat.
sauces).
2. Pick over crabmeat; then mince, together with scallions. Chop mushrooms
coarsely and add. Blend in oyster sauce, sherry, salt and pepper. Shape
mixture into walnut-size balls.
3. Beat egg. Dip crabmeat balls in egg; then dredge lightly in cornstarch.
4. Heat oil. Add crabmeat balls, a few at a time, and deep-fry until
golden. Drain on paper toweling.
5. Reheat sweet-and-pungent sauce. Stir in crabmeat balls only to reheat.
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