Name: Deep-Fried Sweet-&-Pungent Crabmeat Ball
Ingredients: Sweet-and-pungent sauce; 1 lb Lump crabmeat (up to); 3 Scallion stalks; 1/4 lb Fresh mushrooms; 1 1/2 tb Oyster sauce; 1 tb Sherry; 1/2 ts Salt; 1 ds Pepper; 1 Egg; Cornstarch; Oil for deep-frying

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs	Chinese	Seafood	4	Servings

INGREDIENTS

		Sweet-and-pungent sauce
1	lb	Lump crabmeat (up to)
3		Scallion stalks
1/4	lb	Fresh mushrooms
1 1/2	tb	Oyster sauce
1	tb	Sherry
1/2	ts	Salt
1	ds	Pepper
1		Egg
		Cornstarch
		Oil for deep-frying

INSTRUCTIONS

1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent"
sauces).
2. Pick over crabmeat; then mince, together with scallions. Chop mushrooms
coarsely and add. Blend in oyster sauce, sherry, salt and pepper. Shape
mixture into walnut-size balls.
3. Beat egg. Dip crabmeat balls in egg; then dredge lightly in cornstarch.
4. Heat oil. Add crabmeat balls, a few at a time, and deep-fry until
golden. Drain on paper toweling.
5. Reheat sweet-and-pungent sauce. Stir in crabmeat balls only to reheat.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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