Yield
Makes 6 servings
Photo: France Ruffenach

How to Make It

Step 1

Process first 5 ingredients in a food processor 2 minutes or until very smooth, stopping to scrape down sides. Transfer crab paste to a bowl, and stir in green onions. Cover and chill 1 hour.

Step 2

Form the paste into 1/2-inch balls, squeezing tightly; roll balls in sesame seeds. Place on a wax paper-covered plate in the refrigerator until ready to fry.

Step 3

Heat vegetable oil to 375° and heat oven to 200°. Fry crab balls, in batches (making sure oil doesn't fall below 350°), for 2 minutes or until lightly browned. Drain on paper towels, and place in oven while frying the other balls.

Step 4

Place a small mound of daikon radish, enoki mushrooms, and radish sprouts on one side of 6 small, warmed bowls. Arrange 3 or 4 balls in a pyramid in the bowls. Carefully ladle 2 tablespoons Savory Broth around the balls; top with nori. Serve immediately.

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