INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 387
Calories From Fat: 59
Total Fat: 6.7g
Cholesterol: 186mg
Sodium: 1078.9mg
Potassium: 794.4mg
Carbohydrates: 68.6g
Fiber: 8.6g
Sugar: 55.9g
Protein: 15.6g