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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound fresh crabmeat, picked |
1 tablespoon grated fresh ginger |
1 large garlic clove, pressed |
1 large egg |
2 tablespoons dark soy sauce |
2 green onions, minced |
1/4 cup sesame seeds |
vegetable oil |
daikon radish, cut into thin strips |
enoki mushrooms |
radish sprouts |
savory broth |
toasted nori strips |
Directions:
1. Process first 5 ingredients in a food processor 2 minutes or until very smooth, stopping to scrape down sides. Transfer crab paste to a bowl, and stir in green onions. Cover and chill 1 hour.
2. Form the paste into 1/2-inch balls, squeezing tightly; roll balls in sesame seeds. Place on a wax paper-covered plate in the refrigerator until ready to fry.
3. Heat vegetable oil to 375° and heat oven to 200°. Fry crab balls, in batches (making sure oil doesn't fall below 350°), for 2 minutes or until lightly browned. Drain on paper towels, and place in oven while frying the other balls.
4. Place a small mound of daikon radish, enoki mushrooms, and radish sprouts on one side of 6 small, warmed bowls. Arrange 3 or 4 balls in a pyramid in the bowls. Carefully ladle 2 tablespoons Savory Broth around the balls; top with nori. Serve immediately.
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