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Deep-Fried Crabmeat Fritters W/vegetable



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Deep-Fried Crabmeat Fritters W/vegetable

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.

Ingredients:

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

Serves:

6 Servings

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