Chinese recipes |
Deep-Fried Crab Balls With Vinegar Dip |
1/2 lb fresh cooked crab meat 2 oz pork fat from loin 6 peeled water chestnuts 1 scallion 2 eggs 2 tablespoon dry sherry 1 teaspoon salt 2 tablespoon cornstarch 1/2 teaspoon minced ginger root 2 cup deep-frying oil 1 vinegar dip: 2 tablespoon black chinjiang vinegar 1 tablespoon yellow rice vinegar 2 teaspoon thin soy sauce 1/2 teaspoon sugar |
You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup. |