Title: Deep-Fried Crab Balls with Vinegar Dip
Categories: Appetizer Shellfish Dip Regional
Yield: 4 Servings
| 1/2 | lb | Fresh cooked crab meat |
| 6 | | Peeled water chestnuts |
| 2 | | Eggs |
| 1 | ts | Salt |
| 1/2 | ts | Minced ginger root |
| 2 | oz | Pork fat from loin |
| 1 | | Scallion |
| 2 | tb | Dry sherry |
| 2 | tb | Cornstarch |
| 2 | c | Deep-frying oil |
| VINEGAR DIP |
| 2 | tb | Black Chinjiang vinegar |
| 2 | ts | Thin soy sauce |
| 1 | tb | Yellow rice vinegar |
| 1/2 | ts | Sugar |
You can serve this dish hot or cold. We prefer the crab balls hot, when
their exterior is crisp and the meat hot and moist. They also go better
with the vinegar dip when hot. If you prefer to serve them cold or at room
temperature, delete the dip, or substitute something like mustard and
catsup. Preparation: If you're using food processor, crab and pork fat
should be cold. Cut pork fat into cubes. Trim and cut scallion into 1"
sections, including greens. Using steel blade, place water chestnuts and
scallion in bowl; pulse/start to chop vegetables. Add crab meat and pork
fat; pulse/start to mince. Add eggs, sherry, salt, corn- starch and minced
ginger. Pulse/start 3 or 4 times to blend. Don't overdo it; you don't want
a puree. Deep-frying: In wok or deep-fryer, heat oil until bubbles form
around a bamboo chopstick held upright in oil. Using teaspoon, form small
ball of crab mixture. Test cooking temperature; it should brown and cook
through in about 5 minutes; adjust heat if necessary. Proceed with
deep-frying about 6 balls at a time; avoid crowding them. Drain on bamboo
strainer or towel. If you can't serve them immediately, refry briefly to
crisp skin. Avoid overcooking. Vinegar dip: Mix ingredients in a shallow
bowl; place on serving platter and surround with crab balls.