Bean Curd Sheet Stuffed With Crab

Recipe Ingredients

4		Bean curd sheets - up to 5
180		Crabmeat
60		Pork - minced or ground
2		Garlic cloves - finely chopped
1		Egg
1 tablespoon	15ml	Light soy sauce
1/2 teaspoon	2.5ml	Ground white pepper
1 teaspoon	5ml	Sugar
1		Salt
		Oil for frying
		Lettuce and sliced cucumber to garnish
		Sauce
1		Preserved plum (small)
6 tablespoons	90ml	Vinegar
4 tablespoons	60ml	Sugar

Recipe Instructions

Soak the bean curd sheets in cold water for about 5-6 minutes until soft and pliable. Thoroughly combine the crabmeat, pork, garlic, egg, soy sauce, pepper, sugar and salt. Divide the mixture into 4 portions. Put one portion of the crab mixture on to half a bean curd sheet (handle carefully as they tend to split, but don't worry if they do as you can patch any holes). Shape the mixture into a sausage, then wrap the sheet around the meat, folding in the ends.

You should have wrapped sausages about 15 cm long. Tie with a cotton thread to divide into 4-5 sections. Steam the packages for about 10 minutes. Remove from the steamer and allow to cool.

To finish, cut the packages where they are tied with cotton and remove the thread. You will now have 5-6 roughly ball shaped pieces from each. Heat the oil and deep fry the pieces until golden brown.

Make the sauce. Boil all the ingredients together, stirring, until the sugar has dissolved. Check the flavor - the sauce should be sweet and sour. Serve the deep fried balls with the sauce, garnished with lettuce and cucumber.

Source:
Barbara Hansen's "Taste of Southeast Asia", 1987

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.