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Fujian-style Crab Rolls

Fish and Seafood

Fujian-style Crab Rolls
1 piece caul fat or a package of spring roll skins
1/2 cup crab meat, cartilage removed
1/2 cup dry fine-shredded pork
1/2 cup water chestnuts, minced fine
2 scallions, minced fine
1 Tablespoon soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 teaspoon ground white pepper
1 egg white
1 Tablespoon corn starch
1 cup corn oil
1) Cut fat into six-inch squares or use sheets of dough called swallow skin wrappers.
2) Mix crab meat, pork, water chestnuts, scallions, soy sauce, sugar, sesame oil, and white pepper then put about three tablespoons of the mixture on a wrapper and seal with egg white, dust with cornstarch, and set aside. Repeat until all filling is wrapped and sealed.
3) Heat oil and deep fry the rolls for five minutes or until golden brown turning them several times. Fry only a few at one time. Serve with a dipping sauce of your choice such as a mixture of light soy sauce, sesame oil, and slivers of garlic.

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