Ingredients Jump to Instructions ↓

  1. 4 Bean curd sheets - up to

  2. 5 180 Crabmeat

  3. 60 Pork - minced or ground

  4. 2 Garlic cloves - finely chopped

  5. 1 Egg

  6. 1 tablespoon 15ml Light soy sauce

  7. 1/2 teaspoon 2 1/2ml Ground white pepper

  8. 1 teaspoon 5ml Sugar

  9. 1 Salt Oil for frying Lettuce and sliced cucumber to garnish Sauce

  10. 1 Preserved plum (small)

  11. 6 tablespoons 90ml Vinegar

  12. 4 tablespoons 60ml Sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Soak the bean curd sheets in cold water for about 5-6 minutes until soft and pliable. Thoroughly combine the crabmeat, pork, garlic, egg, soy sauce, pepper, sugar and salt. Divide the mixture into 4 portions. Put one portion of the crab mixture on to half a bean curd sheet (handle carefully as they tend to split, but don't worry if they do as you can patch any holes). Shape the mixture into a sausage, then wrap the sheet around the meat, folding in the ends. You should have wrapped sausages about 15 cm long. Tie with a cotton thread to divide into 4-5 sections. Steam the packages for about 10 minutes. Remove from the steamer and allow to cool. To finish, cut the packages where they are tied with cotton and remove the thread. You will now have 5-6 roughly ball shaped pieces from each. Heat the oil and deep fry the pieces until golden brown. Make the sauce. Boil all the ingredients together, stirring, until the sugar has dissolved. Check the flavor - the sauce should be sweet and sour. Serve the deep fried balls with the sauce, garnished with lettuce and cucumber.


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