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Title: Crab Meat Lion's Head
Categories: Entree Meat Ethnic Chinese
Yield: 1 Servings
3 | ts | Oil |
1 | lb | Ground pork |
6 | oz | Chopped cooked or canned crab meat |
2 | Eggs | |
2 | ts | Sherry |
1 | ts | Salt |
1 | tb | Cornstarch |
Black pepper | ||
2 | Scallions | |
4 | sl | Minced ginger |
1 | tb | Light soy sauce |
1 | lb | Celery or chinese cabbage |
1 | tb | Cornstarch mixed with 3 tb. water |
Cut celery/or chinese cabbage into 2-inch segments.
Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs. Heat oil then fry meat mals until brown, approximately 8 minutes. Add broth and cover. Simmer for 15 minutes. Add celery or Chinese cabbage. When cabbage is done but crisp, add water cornstarch mixture to thicken.
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