Beancurd Sheet Stuffed With Crab

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Eggs	Thai	In, Ross, 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	T	Light soy sauce
1/2	t	Ground white pepper
1	t	Sugar
1	pn	Salt
		Oil for frying
		Lettuce and sliced cucumber
		to garnish
1		Preserved plum
6	T	Vinegar
4	T	Sugar

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.

A Message from our Provider:

“When God saw you – It was love at first sight”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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