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Deep Fried Sweet And Pungent Crabmeat Balls

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We usually used to buy our Chinese dishes like Deep Fried Sweet And Pungent Crabmeat Balls. But when I finally decided to try this Deep Fried Sweet And Pungent Crabmeat Balls recipe, I was indeed pleasantly surprised. Turned out much easier and tastier than I expected!
  Sweet and pungent sauce 2 Tablespoon
  Lump crabmeat 1 Pound
  Scallion stalks 3
  Mushrooms 1⁄4 Pound
  Oyster sauce 1 1⁄2 Tablespoon
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Sherry 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Egg 1
  Cornstarch 2 Tablespoon

1. Prepare a sweet-and-pungent sauce
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.

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