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Deep-Fried Crab Balls With Vinegar Dip

Deep-Fried Crab Balls With Vinegar Dip comes together with Pork Fat From Loin, Deep Frying Oil, Black Chinjiang Vinegar, Yellow Rice Vinegar, and Thin Soy Sauce. Scale it up or down for the number of people at the table.

Ingredients

• 2 oz
• 2 cup
• 2 tbsp
• 1 tbsp
• 2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Cut pork fat into cubes.

2. 2

   Trim and cut scallion into 1 ″ sections, including greens.

3. 3

   Using steel blade, place water chestnuts and scallion in bowl; pulse/start to chop vegetables.

4. 4

   Add crab meat and pork fat; pulse/start to mince.

5. 5

   Add eggs, sherry, salt, corn- starch and minced ginger.

6. 6

   Pulse/start 3 or 4 times to blend.

7. 7

   Don't overdo it; you don't want a puree.

8. 8

   Deep-frying: In wok or deep-fryer, heat oil until bubbles form around a bamboo chopstick held upright in oil.

9. 9

   Using teaspoon, form small ball of crab mixture.

10. 10

    Test cooking temperature; it should brown and cook through in about 5 minutes; adjust heat if necessary.

11. 11

    Drain on bamboo strainer or towel.

12. 12

    If you can't serve them immediately, refry briefly to crisp skin.

13. 13

    Avoid overcooking.

14. 14

    Vinegar dip: Mix ingredients in a shallow bowl; place on serving platter and surround with crab balls.