SKILL LEVEL: Master
PREP: 5 minutes
Frying: 30 minutes
MAKES: About 1 dozen balls
PAIRS WELL WITH: Hoisin dipping sauce, Wildfowl Ginseng Soup
SKILL LEVEL: Master
PREP: 5 minutes
Frying: 30 minutes
MAKES: About 1 dozen balls
PAIRS WELL WITH: Hoisin dipping sauce, Wildfowl Ginseng Soup
The surprise comes when, with a look of delighted satisfaction, happy customers ask you what it is. But, seriously, one should only use spider meat when there are absolutely no better options, so this recipe substitutes crab to get the same culinary crunch with less “eww” factor. Designed by a master chef tasked with feeding blood elf royalty on a budget, this recipe will surprise and delight those with even the most discerning palates.
1 egg, separated
About 8 ounces wonton wrappers
1 pound crabmeat, or imitation crab
1 teaspoon salt
1 teaspoon sugar
1 tablespoon cornstarch
Pinch each red and black peppers
Oil for frying
1. In a small bowl, beat the egg white with a splash of water for a few seconds. Set aside. Slice the wonton wrappers into very thin strips, and set those aside as well.
2. Combine the crabmeat, salt, sugar, cornstarch, egg yolk, and seasoning in a food processor, and blend until completely mixed. Bring about 2 inches of oil to medium heat in a small saucepan. Scoop out small portions of the crab mixture and form into balls roughly 2 inches across. Dip each ball into the beaten egg, then into the sliced wonton strips, taking care to cover the whole ball, and squeezing gently to secure the strips in place.
3. Lower each wrapped ball into the hot oil, and cook for several minutes on each side, until the wonton strips are crispy and the insides are cooked.