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Рецепт Deep Fried Crab Balls With Vinegar Dip
by Global Cookbook

Deep Fried Crab Balls With Vinegar Dip
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Ингредиенты

  • 1/2 lb Fresh cooked crab meat
  • 2 ounce Pork fat from loin
  • 6 x Peeled water chestnuts
  • 1 x Scallion
  • 2 x Large eggs
  • 2 Tbsp. Dry sherry
  • 1 tsp Salt
  • 2 Tbsp. Cornstarch
  • 1/2 tsp Chopped ginger root
  • 2 c. Deep-frying oil
  • 2 Tbsp. Black Chinjiang vinegar
  • 1 Tbsp. Yellow rice vinegar
  • 2 tsp Thin soy sauce
  • 1/2 tsp Sugar

Инструкции

  1. You can serve this dish warm or possibly cool. We prefer the crab balls warm, when their exterior is crisp and the meat warm and moist. They also go better with the vinegar dip when warm. If you prefer to serve them cool or possibly at room temperature, delete the dip, or possibly substitute something like mustard and catsup.
  2. Preparation: If you're using food processor, crab and pork fat should be cool. Cut pork fat into cubes. Trim and cut scallion into 1" sections, including greens. Using steel blade, place water chestnuts and scallion in bowl; pulse/start to chop vegetables. Add in crab meat and pork fat; pulse/start to mince. Add in Large eggs, sherry, salt, corn- starch and chopped ginger. Pulse/start 3 or possibly 4 times to blend. Do not overdo it; you do not want a puree.
  3. Deep-frying: In wok or possibly deep-fryer, heat oil till bubbles form around a bamboo chopstick held upright in oil. Using tsp., form small ball of crab mix. Test cooking temperature; it should brown and cook through in about 5 min; adjust heat if necessary. Proceed with deep-frying about 6 balls at a time; avoid crowding them. Drain on bamboo strainer or possibly towel. If you cannot serve them immediately, refry briefly to crisp skin. Avoid overcooking.
  4. Vinegar dip: Mix ingredients in a shallow bowl; place on serving platter and surround with crab balls.