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Lychee Stuffed with Curried Crab Meat

Dim Sum and Other Snack Foods

Lychee Stuffed with Curried Crab Meat
3 Tablespoons vegetable oil
1 and 1/2 ounces crab meat
4 Tablespoons chicken broth
1/4 teaspoon seafood curry powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon cornstarch mixed with one teaspoon of water
4 lychee fruit, peeled and seeded
some cornstarch for dusting the lychee insides
2/3 ounce onion, peeled and cut into fine julienne
2/3 ounce carrot, peeled and cut into fine julienne
2/3 ounce enokitake mushrooms
12 asparagus, cut in fine julienne
4 Tablespoons all purpose flour
1 Tablespoon high gluten flour
2 teaspoons baking powder
1/2 teaspoon custard powder
1 and 1/2 Tablespoons vegetable oil for deep frying
1. Heat the first tablespoon oil in a wok, add the crabmeat and the chicken broth, curry powder, salt, sugar, and the cornstarch water mixture. When heated and thickened, remove from the heat source set aside to cool; and when it is cool, refrigerate this for one hour.
2. When crabmeat is chilled, dust each lychee with the cornstarch and fill each one with some of the crab meat mixture.
3. Make the batter mixing both flours, baking powder, custard powder, and two tablespoons of water.
4. Heat oil for deep frying, and then deep-fry a few vegetables at a time until crisp. Remove them and drain, and repeat until all are deep-fried. Put a few of them into but sticking out of the crabmeat stuffing. Then plate and serve.

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