| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 1 | lb | Lump crabmeat |
| 2 | up to | |
| 3 | Scallion stalks | |
| 1/4 | lb | Fresh mushrooms |
| 1 1/2 | T | Oyster sauce |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 1 | Egg | |
| Cornstarch | ||
| Oil for deep-frying |
INSTRUCTIONS
Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" sauces). 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. Beat egg. Dip crabmeat balls in egg; then dredge lightly in cornstarch. Heat oil. Add crabmeat balls, a few at a time, and deep-fry until golden. Drain on paper toweling. Reheat sweet-and-pungent sauce. Stir in crabmeat balls only to reheat. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 86
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 46.5mg
Sodium: 1586.5mg
Potassium: 294.7mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: <1g
Protein: 6.1g