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:

  1. Place the crab meat in a bowl with the pork fat and water chestnuts and blend well.

  2. Add the egg white, corn flour, salt and pepper to taste and wine or sherry and mix together.

  3. 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.

  4. Using a teaspoon, scoop up 1 spoonful of the crab mixture at a time and lower it into the hot oil.

  5. 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.