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Add a photoServings: 2
Ingredients
- 2 ounce. crabmeat
- 4 ounce. corn flour
- 2 Large eggs
- 3 c. stock
Directions
- 1. Blend cornflour in a bowl with 1 c. stock.
- 2. Stir beaten egg into cornflour solution together with crabmeat.
- 3. Heat pan with oil. Sprinkle wine, pour in 2 c. stock to bring to boil. Add in seasonings and corn flour solution to stir into a thick paste.
- 4. Pour cornflour paste into a greased tin. Leave to cold for a while then put into refrigerator for several hrs to solidify. Cut into small pcs and roll over with dry corn flour.
- 5. Heat pan. Bring 4 c. oil to boil. Immediately put in crabmeat custard to deep fry till golden. Serve with spicy salt, Worcestershire sauce and tomato ketchup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 2 servings | |
| Calories 331 | |
| Calories from Fat 72 | 22% |
| Total Fat 8.18g | 10% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 234mg | 78% |
| Sodium 1340mg | 56% |
| Potassium 535mg | 15% |
| Total Carbs 43.77g | 12% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.38g | 0% |
| Protein 21.42g | 34% |
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