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Ingredients
- 4 x Beancurd sheets, up to 5
- 180 gm Crabmeat
- 60 gm Chopped/grnd pork
- 2 x Garlic cloves, finely minced
- 1 x Egg
- 1 Tbsp. Light soy sauce
- 1/2 tsp Grnd white pepper
- 1 tsp Sugar
- 1 pch Salt Oil for frying Lettuce and sliced cucumber to garnish
- 1 sm Preserved plum
- 6 Tbsp. Vinegar
- 4 Tbsp. Sugar
Directions
- Soak the beancurd sheets in cool water for about 5-6 min till soft and pliable. Thoroughly combine the crabmeat, pork, garlic, egg, soy sauce, pepper, sugar and salt. Divide the mix into 4 portions. Put one portion of the crab mix on to half a beancurd sheet (handle carefully as they tend to split, but do not worry if they do as you can patch any holes). Shape the mix into a sausage, then wrap the sheet around the meat, folding in the ends.
- You should have wrapped sausages about 15cm long. Tie with a cotton thread to divide into 4-5 sections. Steam the pkgs. for about 10 min. Remove from the steamer and allow to cold.
- To finish, cut the pkgs. where they are tied with cotton and remove the thread. You will now have 5-6 roughly ball shaped pcs from each. Heat the oil and deep fry the pcs till golden.
- Make the sauce. Boil all the ingredients together, stirring, till the sugar has dissolved. Check the flavour - the sauce should be sweet and sour. Serve the deep fried balls with the sauce, garnished with lettuce and cucumber.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 593g | |
| Calories 717 | |
| Calories from Fat 181 | 25% |
| Total Fat 20.12g | 25% |
| Saturated Fat 6.63g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 390mg | 130% |
| Sodium 1602mg | 67% |
| Potassium 1266mg | 36% |
| Total Carbs 75.76g | 20% |
| Dietary Fiber 2.6g | 9% |
| Sugars 69.68g | 46% |
| Protein 55.18g | 88% |
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