*  Exported from  MasterCook  *
 
                   DEEP-FRIED CRAB BALLS WITH VINEGAR DIP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Seafood
                 Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Fresh cooked crab meat
    2       oz           Pork fat from loin
    6                    Peeled water chestnuts
    1                    Scallion
    2                    Eggs
    2       tb           Dry sherry
    1       t            Salt
    2       tb           Cornstarch
      1/2   ts           Minced ginger root
    2       c            Deep-frying oil
                         VINEGAR DIP:
    2       tb           Black Chinjiang vinegar
    1       tb           Yellow rice vinegar
    2       ts           Thin soy sauce
      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.
  
 
 
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