Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Crab, Shrimp, and Pork Balls

Fish and Seafood

Crab, Shrimp, and Pork Balls
Ingredients:
5 Tablespoons minced onion
pound ground pork
1 cup fresh crab meat, cartilage and shells removed and discarded
cup fresh peeled shrimp, peeled, veins discarded, the shrimp coarsely chopped
2 Tablespoons Chinese rice wine
1 teaspoon coarse salt
3 Tablespoons cornstarch
1 cup vegetable oil
2 cups Napa cabbage, cut into small pieces
1 cup bok cai, cut into one-inch pieces
1 Tablespoon Chinese white vinegar
cup chicken stock
1 teaspoon sesame oil
Preparation:
1. Mix first seven ingredients, onion through cornstarch, and gently roll this mixture into one-inch balls. Cut each one in half and set them aside in the refrigerator.
2. Heat a wok or deep pan, then add the oil and fry the half-balls until lightly browned, then remove them to paper towels, and put them around the outside of a pre-heated platter, round side up.
3. Add the cabbage and the bok cai to the remaining oil, then the vinegar, chicken stock, and sesame oil, and stir-fry for one minute until the cabbage wilts. Put this into the center of the platter, and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720