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Deep-Fried Crab Balls With Vinegar Dip

Deep-Fried Crab Balls With Vinegar Dip recipe image
This Chinese dip features Fresh cooked crab meat, Pork fat from loin, Water chestnuts, Scallion, Eggs. It delivers hearty, protein-packed satisfaction. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1326.6
Description
This Chinese dip features Fresh cooked crab meat, Pork fat from loin, Water chestnuts, Scallion, Eggs. It delivers hearty, protein-packed satisfaction. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 pound Fresh cooked crab meat
  • 2 ounce Pork fat from loin
  • 6 Peeled Water chestnuts
  • 1 Scallion
  • 2 Eggs
  • 2 tablespoon Dry sherry
  • 1 teaspoon Salt
  • 2 tablespoon Cornstarch
  • 1/2 teaspoon Minced ginger root
  • 2 cup Deep-frying oil
Directions
  1. 1
    DIP : 2 tb Black Chinjiang vinegar 1 tb Yellow rice vinegar 2 ts Thin soy sauce 1/2 ts Sugar You can
  2. 2
    serve this dish hot or cold.
  3. 3
    We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist.
  4. 4
    They also go better with the vinegar dip when hot.
  5. 5
    If you prefer to
  6. 6
    serve them cold or at room temperature, delete the
  7. 7
    dip , or substitute something like mustard and catsup.
  8. 8
    If you're using food processor, crab and pork fat should be cold.
  9. 9
    Cut pork fat into cubes.
  10. 10
    Trim and cut scallion into 1" sections, including greens.
  11. 11
    Using steel blade, place water chestnuts and scallion in bowl; pulse/start to chop vegetables.
  12. 12
    Add crab meat and pork fat; pulse/start to mince.
  13. 13
    Add eggs, sherry, salt, corn- starch and minced ginger.
  14. 14
    Pulse/start 3 or 4 times to blend.
  15. 15
    Don't overdo it; you don't want a puree.
  16. 16
    Deep-frying: In wok or deep-fryer,
  17. 17
    heat oil until bubbles
  18. 18
    form around a bamboo chopstick held upright in oil.
  19. 19
    Using teaspoon, form small ball of crab mixture.
  20. 20
    Test cooking temperature; it should brown and
  21. 21
    cook through in about 5 minutes; adjust
  22. 22
    heat if necessary.
  23. 23
    Proceed with deep-frying about 6 balls at a time; avoid crowding them.
  24. 24
    Drain on bamboo strainer or towel.
  25. 25
    If you can't serve them immediately, refry briefly to crisp skin.
  26. 26
    Avoid overcooking.
  27. 27
    dip :
  28. 28
    Mix ingredients in a shallow bowl;
  29. 29
    place on serving platter and surround with crab balls

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1326.6kcal
% Daily Value *
Total Fat 130.7g202%
Saturated Fat 21.5g108%
Cholesterol 173.5mg58%
Sodium 5148.4mg215%
Total Carbohydrate 12.8g5%
Dietary Fiber 0.5g2%
Sugars 0.3g
Protein 27.9g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: balls, blending, chestnuts, chinese, cooked, cornstarch, crab, deepfried, deepfrying, dip, dry, eggs, fat, fresh, ginger, loin, meat, minced, oil, pork
Read it online: https://www.chefs-mate.com/recipe/deep-fried-crab-balls-with-vinegar-dip/