Deep-fried Sweet-&-pungent Crabmeat Ball
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 1 | lb | Lump crabmeat |
| 2 | up to | |
| 3 | Scallion stalks | |
| 1/4 | lb | Fresh mushrooms |
| 1 1/2 | T | Oyster sauce |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 1 | Egg | |
| Cornstarch | ||
| Oil for deep-frying |
INSTRUCTIONS
Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" sauces). 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. Beat egg. Dip crabmeat balls in egg; then dredge lightly in cornstarch. Heat oil. Add crabmeat balls, a few at a time, and deep-fry until golden. Drain on paper toweling. 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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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 46.5mg
Sodium: 1586.5mg
Potassium: 294.7mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: <1g
Protein: 6.1g