Recipe - Deep-Fried Sweet- And -Pungent Crabmeat Ball

Sweetandpungent sauce
1 pound Lump crabmeat
2 (up to)
3 Scallion stalks
One fourth pound Fresh mushrooms
1 One half tablespoon Oyster sauce
1 tablespoon Sherry
One half teaspoon Salt
1 ds Pepper
1 Egg
Cornstarch
Oil for deepfrying

1. Prepare a sweetandpungent sauce (see recipes for "SweetandPungent"
sauces).

2. Pick over crabmeat; then mince, together with scallions. Chop mushrooms
coarsely and add. Blend in oyster sauce, sherry, salt and pepper. Shape
mixture into walnutsize balls.

3. Beat egg. Dip crabmeat balls in egg; then dredge lightly in cornstarch.

4. Heat oil. Add crabmeat balls, a few at a time, and deepfry until
golden. Drain on paper toweling.

5. Reheat sweetandpungent sauce. Stir in crabmeat balls only to reheat.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.