DEEP-FRIED SWEET-AND-PUNGENT CRABMEAT BALLS

Deep-Fried Sweet-and-Pungent Crabmeat Balls image

Number Of Ingredients 11

Sweet-and-Pungent Sauce I or any other sweet-and-pungent sauce
1 pound , lump crab meat
2 to 3 stalks scallion
1/4 pound fresh mushrooms
1 1/2 tablespoons oyster sauce
1 tablespoon sherry
1/2 teaspoon salt
dash pepper
1 egg
cornstarch
oil for deep-frying

Steps:

1. Prepare a sweet-and-pungent sauce (search for "Category: 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves