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Meatballs with Crab, Shandong Stle
Mixed Meats and/or Seafoods
|Meatballs with Crab, Shandong Stle|
1/2 pound crab meat, cartilage removed, then minced
1/2 pound lean hand-minced beef
1 teaspoon salt
1/2 teaspoon sesame oil
1 scallion, minced
1 teaspoon minced fresh ginger
1 egg, beaten until light yellow
1 cup vegetable oil
1 quart chicken stock
1. Mix crab and beef with salt, sesame oil, scallion, and ginger, and form into ten large balls.
2. Heat oil in deep pot, dip crab meatballs into the egg and using a slotted spoon remove them and put them into the oil, one by one. Fry until well-done, then drain them on paper towels. Set the oil aside for another use.
3. In a large pot, add stock and bring to the boil, reduce heat, then add the crab meat-balls and simmer for five minutes. Beat the unused egg and add to the stock in a thin stream stirring constantly.
4. Serve in pre-heated individual soup bowls or a large tureen, one crab-meatball, each cut into four pieces, per person.