Crab balls

1 serving


crabs and pork are very finely chopped or passed through a meat grinder. crush the garlic and mix well with the crab mass, starch, salt, pepper, rice wine and protein. let it brew in the refrigerator for half an hour. Moisten your hands with water, roll small balls from the prepared mass, using 1 tablespoon of crab-meat mixture for each. roll the balls well in breadcrumbs so that they are abundantly covered with breadcrumbs on all sides. Heat the fryer oil in a wok or in a fryer, but not too much. deep-fry the balls for about 2 minutes until golden yellow. balls need a lot of space, so it is preferable to fry them in portions. take out and let drain. reheat the oil and fry the balls in it again until they are golden brown. take out and let drain. in each ball, stick a cocktail skewer and serve as a snack to the aperitif or wine.