Deep fry crispy crab rolls

October 6, 2016

1 lbs ground pork
1 lbs chopped shrimp
1 can (8 oz)crab meat
1 can (8 oz) chopped water chestnuts
1 egg
2 tablespoons oyster sauce
2 tablespoons mushroom soy sauce
1 tablespoon sesame oil
1/2 teaspoon sugar
2 tablespoon tapioca flour or corn starch
1 hand full of chopped cilantro and spring onion
4 cloves garlic
3 cilantro roots
1 tablespoon whole pepper corn
Tofu sheet or bean curd sheet as needed
String to tie

3 cup vegetable oil for frying 



Use a mortar and pestle to smash garlic, cilantro roots and pepper corn together until it is like paste. Set aside. In a mixing bowl, add pork, shrimp, crab meat, chestnut, egg, oyster sauce, mushroom soy sauce, sugar, corn starch, cilantro, spring onion, and the paste together. Mix well. Wrap the mixture with the tofu skin. Tie the roll off into links of 1-2″ (just like sausage). Steam them for 10 minutes. Let it cool and then cut into 2". Deep fry until the outside is brown and crispy.

Dip with plum sauce or duck sauce


P.S. You can make a lot of crab rolls and keep it in a freezer. Deep fry before serve. 


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