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?

Read 6931175 times

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

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Minced Crab with Shrimp

Fish and Seafood

Minced Crab with Shrimp
1/2 pound cooked crab meat, diced
1/2 pound shrimp, minced fine
2 scallions, whites only, minced, green part slivered
1 egg white
1 teaspoon cornstarch
2 Tablespoons vegetable oil
1. Divide crab meat into eight portions, making each of them into a ball and squeezing out any excess liquid.
2. Mix shrimp paste, egg white, scallion whites and cornstarch and then divide this into eight portions, making a flat coin-shape for each of them. Put crab ball in the center and gently close the shrimp mixture around it.
3. Bring two cups of water to the boil, and using a small strainer or a slotted spoon, lower the shrimp balls into the water for one minute, then remove them. This is best done two at a time.
4. Heat oil and fry the shrimp balls stirring very gently, for one minute until pink and heated through. Put them on a preheated serving plate, sprinkle the green scallion slivers on top, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720