INGREDIENTS

INSTRUCTIONS

You can serve this dish hot or cold.  We prefer the crab balls hot,
when their exterior is crisp and the meat hot and moist. They also go
better with the vinegar dip when hot. If you prefer to serve them  cold
or at room temperature, delete the dip, or substitute something  like
mustard and catsup.  Preparation: If you're using food processor, crab
and pork fat should  be cold.  Cut pork fat into cubes. Trim and cut
scallion into 1"  sections, including greens. Using steel blade, place
water chestnuts  and scallion in bowl; pulse/start to chop vegetables.
Add crab meat  and pork fat; pulse/start to mince.  Add eggs, sherry,
salt, corn-  starch and minced ginger. Pulse/start 3 or 4 times to
blend. Don't  overdo it; you don't want a puree.  Deep-frying: In wok
or deep-fryer, heat oil until bubbles form around  a bamboo chopstick
held upright in oil. Using teaspoon, form small  ball of crab mixture.
Test cooking temperature; it should brown and  cook through in about 5
minutes; adjust heat if necessary. Proceed  with deep-frying about 6
balls at a time; avoid crowding them. Drain  on bamboo strainer or
towel. If you can't serve them immediately,  refry briefly to crisp
skin. Avoid overcooking.  Vinegar dip:  Mix ingredients in a shallow
bowl; place on serving  platter and surround with crab balls.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1049
Calories From Fat: 990
Total Fat: 111.9g
Cholesterol: 102.4mg
Sodium: 714.2mg
Potassium: 123.5mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: <1g
Protein: 6.6g