How to Make Chinese Crab Balls with Water Chestnuts Asian Cooking Recipe Cuisine

China Crab Balls with Water Chestnuts

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

450 g/1 lb crab meat, minced

100 g/4 oz water chestnuts, chopped

1 clove garlic, crushed

1 cm/1/2 in slice ginger root, minced

45 ml/3 tbsp cornflour (cornstarch)

30 ml/2 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp salt

5 ml/1 tsp sugar

3 eggs, beaten

oil for deep-frying

Directions:

Mix together all the ingredients except the oil and shape into small balls. 


Heat the oil and deep-fry the crab balls until golden brown. Drain well before serving.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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