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Deep-Fried Sweet-&-Pungent Crabmeat Ball



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Deep-Fried Sweet-&-Pungent Crabmeat Ball

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

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.

Ingredients:

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

Serves:

4 Servings

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