| 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.
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