| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Thai | Ross, In, Thailand | 1 | servings |
INGREDIENTS
| 4 | Beancurd sheets; up to 5 | |
| 180 | g | Crabmeat |
| 60 | g | Minced/ground pork |
| 2 | Garlic cloves; finely chopped | |
| 1 | Egg | |
| 1 | tb | Light soy sauce |
| 1/2 | ts | Ground white pepper |
| 1 | ts | Sugar |
| 1 | pn | Salt |
| Oil for frying | ||
| Lettuce and sliced cucumber to garnish | ||
| 1 | sm | Preserved plum |
| 6 | tb | Vinegar |
| 4 | tb | Sugar |
INSTRUCTIONS
SAUCE Soak the beancurd sheets in cold water for about 5-6 minutes until soft and pliable. Thoroughly combine the crabmeat, pork, garlic, egg, soy sauce, pepper, sugar and salt. Divide the mixture into 4 portions. Put one portion of the crab mixture on to half a beancurd sheet (handle carefully as they tend to split, but don't worry if they do as you can patch any holes). Shape the mixture into a sausage, then wrap the sheet around the meat, folding in the ends. You should have wrapped sausages about 15cm long. Tie with a cotton thread to divide into 4-5 sections. Steam the packages for about 10 minutes. Remove from the steamer and allow to cool. To finish, cut the packages where they are tied with cotton and remove the thread. You will now have 5-6 roughly ball shaped pieces from each. Heat the oil and deep fry the pieces until golden brown. Make the sauce. Boil all the ingredients together, stirring, until the sugar has dissolved. Check the flavour - the sauce should be sweet and sour. Serve the deep fried balls with the sauce, garnished with lettuce and cucumber. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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