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How To make Deep Fried Crab Balls with Vinegar Dip
1/2 lb Fresh cooked crab meat
2 oz Pork fat from loin
6 Peeled water chestnuts
1 Scallion
2 Eggs
2 tb Dry sherry
1 t Salt
2 tb Cornstarch
1/2 ts Minced ginger root
2 c Deep-frying oil
VINEGAR DIP: 2 tb Black Chinjiang vinegar
1 tb Yellow rice vinegar
2 ts Thin soy sauce
1/2 ts Sugar
You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.
cold. Cut pork fat into cubes. Trim and cut scallion into 1" sections, including greens. Using steel blade, place water chestnuts and scallion in bowl; pulse/start to chop vegetables. Add crab meat and pork fat; pulse/start to mince. Add eggs, sherry, salt, corn- starch and minced ginger. Pulse/start 3 or 4 times to blend. Don't overdo it; you don't want a puree. Deep-frying: In wok or deep-fryer, heat oil until bubbles form around a bamboo chopstick held upright in oil. Using teaspoon, form small ball of crab mixture. Test cooking temperature; it should brown and cook through in about 5 minutes; adjust heat if necessary. Proceed with deep-frying about 6 balls at a time; avoid crowding them. Drain on bamboo strainer or towel. If you can't serve them immediately, refry briefly to crisp skin. Avoid overcooking. Vinegar dip: Mix ingredients in a shallow bowl; place on serving platter and surround with crab balls.
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Chinese Restaurant Style Red Sweet & Sour Sauce Recipe
Learn how to make Chinese restaurant sweet and sour sauce! This recipe is super easy and quick and uses what you already have in your pantry. No special ingredients required!
What you'll need:
1/2 cup white sugar (100g)
4 tsp cornstarch (or tapioca, arrowroot, etc.)
4 tsp white vinegar
1 tsp soy sauce
pinch salt
3/4 cup water (180ml)
2 drops red gel food coloring (I use Americolor)
Mix everything in a small saucepan and bring to a boil. Once to a boil and thickened, remove from heat and serve. Makes about 1 cup of sauce. Use for dipping sauce, on top of fried rice or to make sweet and sour chicken or pork. Enjoy!
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Anne shows her recruits how to make flaky crab cakes and char vegetables on the grill for a fresh salad!
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This video will show you how I make 3 types of sukang sawsawan or spiced vinegar dipping sauce. These are perfect for fried and grilled dishes such as fish balls, chicharon bulaklak, lechon kawali, inasal, and grilled pork belly.
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How to Cook Crispy Crablets, Littlechef asia's version ????
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Crispy Crablets are soft-shelled, baby crabs seasoned, marinated in soda and coated in cornstarch batter, cooked deep fried until crispy.
Ingredients:
1/2 kg Crablets
1 can Soda (7up or Sprite)
1/2 cup Cornstarch
1/2 cup All-Purpose Flour
2 tbsp Chili Pepper Powder
1 tsp Garlic Powder
1/2 tsp Himalayan Pink Salt
1/2 tsp Ground Mixed Peppercorn
2 eggs (beaten)
*hot water
*himalayan salt
Dipping Sauce:
1 cup Red Cane Vinegar
1 whole Native Garlic (washed and crushed)
1 medium Red Onion (minced)
2 tbsp Spring Onion (minced)
3 pcs Red Dried Chili
2 tbsp Brown Sugar
1 tbsp Soy Sauce
Salt and Mixed Peppercorn to taste
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