Free Recipe Deep-Fried Sweet-&-Pungent Crabmeat Ball
Recipe Type: Free Seafood Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Deep-Fried Sweet-&-Pungent Crabmeat Ball Recipe
Sweet-and-pungent sauce
1 lb Lump crabmeat
2 -(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
Deep-Fried Sweet-&-Pungent Crabmeat Ball Preparation
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, .
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