Chinese: crab meat lion's head - shanghai

Yield: 1 servings

Measure Ingredient
3 teaspoons Oil
1 pounds Ground pork
6 ounces Chopped cooked or canned crab meat
2 \N Eggs
2 teaspoons Sherry
1 teaspoon Salt
1 tablespoon Cornstarch
\N \N Black pepper
2 \N Scallions
4 slices Minced ginger
1 tablespoon Light soy sauce
1 pounds Celery or chinese cabbage
1 tablespoon Cornstarch mixed with 3 tb. water

Cut celery/or chinese cabbage into 2-inch segments.

Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs. Heat oil then fry meat mals until brown, approximately 8 minutes. Add broth and cover. Simmer for 15 minutes. Add celery or Chinese cabbage. When cabbage is done but crisp, add water cornstarch mixture to thicken.

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