| |
|
|
|
| |
Soups and Starters Recipes -
Crab Fritters
with Water Chestnuts Recipe
|
|
|
|
|
|
| |
|
Soups and Starters
Recipes
- Crab Fritters with
Water Chestnuts Recipe
Ingredients
Serve
4
-
375 g/12 oz crab meat, finely chopped
-
50 g/2 oz pork fat, minced
-
4 water chestnuts, peeled and finely chopped
-
1 egg white
-
2 tablespoons corn flour
-
1 tablespoon Chinese rice wine or dry sherry
-
sunflower oil, for deep-frying
-
salt and pepper
Method:
-
Place the crab
meat in a bowl with the pork fat and water chestnuts and
blend well.
-
Add the egg white, corn flour, salt and
pepper to taste and wine or sherry and mix together.
-
Heat the oil in a wok or deep saucepan to 180-190°C (350-375°F) or until a cube of bread browns in 30 seconds.
-
Using a teaspoon, scoop up 1 spoonful of the crab
mixture at a time and lower it into the hot oil.
-
Fry
the balls until they are golden brown, remove with a
slotted spoon and drain on absorbent kitchen paper. They
should be crisp on the outside and tender inside, Serve
hot.
|
|
|
|
|
|
|
|
|
