🫙 From the Spice Rack
Deep-Fried Crab Balls with Vinegar Dip
1/2 lb Fresh cooked crab meat 2 oz Pork fat from loin 6 Peeled water chestnuts 1 Scallion 2 Eggs 2 tb Dry sherry 1 t Salt 2 tb Cornstarch 1/2 ts Minced ginger root 2 c Deep-frying ...
maineasy
Ingredients8 items
Ingredients
- 1/2lbfresh cooked crab meat
- 2ozpork fat from loin
- 6peeled water chestnuts
- 1scallion
- 2eggs
- 2tbsp dry sherry
- 1tsp salt
- 2tbsp cornstarch
Directions
- 1
1/2 lb Fresh cooked crab meat 2 oz Pork fat from loin 6 Peeled water chestnuts 1 Scallion 2 Eggs 2 tb Dry sherry 1 t Salt 2 tb Cornstarch 1/
- 2
We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist
- 3
They also go better with the vinegar dip when hot
- 4
If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup
- 5
Cut pork fat into cubes
- 6
Trim and cut scallion into 1" sections, including greens
- 7
Using steel blade, place water chestnuts and scallion in bowl
- 8
pulse/start to chop vegetables