Deep-Fried Crab Balls With Vinegar Dip

Recipe Ingredients

1/2 lb	227g / 8oz	Fresh cooked crab meat
2 oz	56g	Pork fat from loin
6		Peeled water chestnuts
1		Scallion
2		Eggs
2 tablespoons	30ml	Dry sherry
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Cornstarch
1/2 teaspoon	2.5ml	Minced ginger root
2 cups	474ml	Deep-frying oil
		Vinegar Dip
2 tablespoons	30ml	Black chinjiang vinegar
1 tablespoon	15ml	Yellow rice vinegar
2 teaspoons	10ml	Thin soy sauce
1/2 teaspoon	2.5ml	Sugar

Recipe Instructions

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.

Source:
La Technique by Jacques Pepin

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