| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Meat |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Crabmeat |
| 1/4 |
c |
Fresh mushrooms |
| 1/4 |
c |
Bamboo shoots |
| 1 |
ts |
Cornstarch |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Soy sauce |
| 1/2 |
lb |
Roast pork |
|
|
Cornstarch |
| 1 |
|
Egg white |
|
|
Oil for deep-frying |
| 1/4 |
c |
Chinese parsley |
INSTRUCTIONS
1. Flake crabmeat. Mince mushrooms and bamboo shoots. Then blend in
cornstarch, salt and soy sauce.
2. Cut roast pork in 1/4-inch slices, then in 1-1/2 inch squares. Dust
lightly with additional cornstarch.
3. Spread crabmeat mixture over half the pork squares. Top, sandwich
fashion, with remaining squares. Dip each "sandwich" in egg white.
4. Meanwhile heat oil. Add pork "sandwiches" a few at a time and
deep-fry until golden. Drain on paper toweling. Mince parsley and sprinkle
over as a garnish.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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