Crab Balls Recipe Ingredients : 225 g 50 g 50 g 2 2 tablespoons 1 teaspoon 2 tablespoons 1 slice 1 1/2 cup 450 g 25 g Crab meat Pork fat Water chestnuts, peeled Eggs Rice wine or dry sherry Salt cornflour Fresh root ginger, finely chopped Spring onion (scallion), finely chopped Chicken stock Lard for deep-frying Cooked ham Method : Finely chop the crab meat, pork fat and water chestnuts and add 2 eggs, 1 tablespoon wine or sherry, 1/2 teaspoon salt and 1 tablespoon cornflour together with the finely chopped root ginger and onion. Blend well, then make into small balls about the size of walnuts. Heat up the lard over high heat for about 3-4 minutes, then reduce the heat to moderate and deep-fry the crab balls for about 5 minutes until pale golden. Scoop them out with a perforated spoon and serve them hot or cold. Alternatively, place them in a bowl with a little chicken stock - not quite enough to cover them - then place the bowl in a steamer and steam for 15 minutes. Now add the remaining wine or sherry, salt and cornflour with the chicken stock and make a white sauce over a moderate heat. Then pour it over the crab balls. Garnish with finely chopped ham and serve.