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How To make Deep Fried Crab Balls with Vinegar Dip
1/2 lb Fresh cooked crab meat
2 oz Pork fat from loin
6 Peeled water chestnuts
1 Scallion
2 Eggs
2 tb Dry sherry
1 t Salt
2 tb Cornstarch
1/2 ts Minced ginger root
2 c Deep-frying oil
VINEGAR DIP: 2 tb Black Chinjiang vinegar
1 tb Yellow rice vinegar
2 ts Thin soy sauce
1/2 ts Sugar
You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.
cold. Cut pork fat into cubes. Trim and cut scallion into 1" sections, including greens. Using steel blade, place water chestnuts and scallion in bowl; pulse/start to chop vegetables. Add crab meat and pork fat; pulse/start to mince. Add eggs, sherry, salt, corn- starch and minced ginger. Pulse/start 3 or 4 times to blend. Don't overdo it; you don't want a puree. Deep-frying: In wok or deep-fryer, heat oil until bubbles form around a bamboo chopstick held upright in oil. Using teaspoon, form small ball of crab mixture. Test cooking temperature; it should brown and cook through in about 5 minutes; adjust heat if necessary. Proceed with deep-frying about 6 balls at a time; avoid crowding them. Drain on bamboo strainer or towel. If you can't serve them immediately, refry briefly to crisp skin. Avoid overcooking. Vinegar dip: Mix ingredients in a shallow bowl; place on serving platter and surround with crab balls.
How To make Deep Fried Crab Balls with Vinegar Dip's Videos
Stuffed Crab Claws with Shrimps 蝦釀蟹鉗
Stuffed Crab Claws with Shrimps 蝦釀蟹鉗 is the first series for the upcoming Chinese New year. It is by youcancookgourmet.com with Joyce Ho. Video shot by Colvin Jason Exconde.
Gordon Ramsay Demonstrates How To Make Crab Cakes: Extended Version | Season 1 | THE F WORD
Chef Ramsay shows us how to make some delicious crab cakes, sauteed asparagus, and creamed corn.
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FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX.
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Gordon Ramsay Demonstrates How To Make Crab Cakes: Extended Version | Season 1 | THE F WORD
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DELICIOUS CRAB BALLS | Full Recipe
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Imitation Crab Cakes
These imitation Crab cakes are a delicious affordable alternative to the real thing when you can’t afford the crab meat that can run $20 - $30 per pound. This is a far better choice than stuffing your cakes with so much filler that you can’t even find the crab meat.
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at
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Ingredients
(1) 8oz pkg. Trans Ocean imitation crab, (divided 7oz & 1 oz)
2 slices bread, crusts removed (I used Schar’s gluten free artisan white)
1 egg
1 tbsp mayonaisse
1 tbsp A1 sauce
1 tsp old bay
1 heaping tsp crushed cherry peppers in vinegar
butter and oil for frying
paprika, cayenne or old bay seasoning (optional garnish)
All videos clips and photographs used to make this video were taken by Anne Colagioia. No other entity has been granted exclusive rights to use any portion of this video. The music clip I used is called Golly Gee by Kevin MacLeod at It's Royalty Free Music used with permission under a Creative Commons license
Deep Fried Shrimp Balls || CookLikeCecilia || Chinese Cuisine
#shrimpballs #sweetandsour
Traditional and authentic recipes made easy!
Deep Fried Shrimp Balls
2 Cups chopped shrimp, large or small pieces as desired.
2 strips bacon
1 medium onion chopped or 3 to 5 water chestnuts chopped
½ tsp. pepper powder
1 tsp. salt
2 tsp. corn flour
1 egg beaten
6 slices bread, chopped into fine cubes (use more bread if required)
Oil for frying
Sweet and sour sauce
2 tbsp. tomato paste
2 tbsp. rice vinegar (or regular vinegar)
2 tbsp. fresh orange juice
2 tbsp. light soya sauce
5 tsp. brown sugar, or to taste
2 tbsp. corn flour
2 cups water
Salt, to taste
1 to 2 tbsp. oil
Clean, devein and chop shrimp. Chop the bacon strips. (I have used beef breakfast strips). Mix the shrimp, bacon and chopped onion (or water chestnuts) with the beaten egg, pepper powder, salt and corn flour. If you wish you may grind this mixture so it is easy to handle when forming the shrimp balls or cut the shrimps very fine. Cut out the sides of the bread slices and discard. Chop the bread and add a handful to the prawn mixture. Keep the rest for coating the shrimp balls. Heat oil in a wok. Meanwhile form the shrimp into balls and when the oil is heated, reduce the flame and fry the shrimp balls in batches. Remove and keep aside.
Serve as an appetiser with any sauce or dip.
Alternatively, prepare a sweet and sour sauce. Mix the tomato paste, vinegar, orange juice, soya auce, brown sugar, corn flour and water. Heat a vessel with a tbsp. of oil, add the sauce ingredients and keep stirring on low heat till the sauce thickens and becomes translucent. Add salt if required. Reduce the amount of water if you want the sauce to just coat the shrimp balls. Add the deep fried shrimp balls to the sauce just before serving. Serve with steamed rice, fried rice or Chow mein.
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