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Receta Beancurd Sheet Stuffed With Crab
by Global Cookbook

Beancurd Sheet Stuffed With Crab
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.