Deep-fried crabmeat fritters w/vegetable
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Dried black mushrooms | |
| 1 | cup | Bamboo shoots |
| 1 | cup | Celery |
| ¼ | cup | Water chestnuts |
| ¼ | cup | Snow peas |
| 1 | Clove garlic | |
| 2 | slices | Fresh ginger root |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Sherry |
| 3 | drops | Sesame oil; more or less |
| 3 | Eggs | |
| ½ | cup | Flour |
| 1 | pounds | Lump crabmeat |
| ¼ | teaspoon | Garlic salt |
| 1 | dash | Pepper |
| Oil for deep-frying | ||
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Sugar |
| ¼ | cup | Water |
| 1 | teaspoon | Soy sauce |
| Chinese parsley | ||
Directions
1. Soak dried mushrooms.
2. Shred bamboo shoots, celery, water chestnuts, snow peas and soaked mushrooms. Crush garlic.
3. Mince ginger root; then combine with soy sauce, sherry and sesame oil.
4. Beat eggs. Blend in flour and beat vigorously to a smooth batter. Pick over and mince crabmeat; then add to batter along with garlic salt and pepper. Blend in well.
5. Heat oil. Drop in crabmeat mixture, 1 tablespoon at a time, and deep-fry until golden. Drain on paper toweling. Keep warm.
6. Heat remaining oil. Add salt, then crushed garlic; stir-fry to brown lightly. Add shredded vegetables and stir-fry 2 to 3 minutes.
7. Add ginger-soy mixture; stir-fry 1 minute more. Then add stock and heat quickly. Cook, covered, 2 to 3 minutes over medium heat.
8. Meanwhile blend comstarch, sugar, water and remaining soy sauce to a paste. Then stir in to thicken. Pour vegetable mixture over crabmeat.
Garnish with sprigs of Chinese parsley and serve. VARIATION: For the parsley garnish, substitute ¼ cup mixed nuts, crushed.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .