Asian Fried Crab Balls
Photo: France Ruffenach
Yield: Makes 6 servings
- 1 pound fresh crabmeat, picked
- 1 tablespoon grated fresh ginger
- 1 large garlic clove, pressed
- 1 large egg
- 2 tablespoons dark soy sauce
- 2 green onions, minced
- 1/4 cup sesame seeds
- Vegetable oil
- Daikon radish, cut into thin strips
- Enoki mushrooms
- Radish sprouts
- Savory Broth
- Toasted nori strips
- 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.
- 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.
- 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.
- 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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