Crab Fritters with Water Chestnuts Recipes

Ingredients :

375g crab meat, finely chopped

50g pork fat, minced

4 water chestnuts, peeled and finely chopped

1 egg white

2 tbsp cornflour

1 tbsp Chinese rice wine or dry sherry

sunflower oil, deep-frying

salt and pepper

1. Place the crab meat in a bowl with the pork fat and water chestnuts and blend well.
2. Add the egg white, cornflour, salt and pepper to taste and wine or sherry and mix together.
3. Heat the oil in a wok or deep saucepan to 350-375F or until a cube of bread browns in 30 seconds.
4. Using a teaspoon, scoop up 1 spoonful of the crab mixture at a time and lower it into the hot oil.
5. Fry the balls until they are golden brown, remove with a slotted spoon and drain on absorbent kitchen paper.
6. They should be crisp on the outside and tender inside.
7. Ready to serve.

Serves 4

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