|
Ingredients :
250 g pork fillet
60 g pork fat
185 g crab meat
2 tablespoons finely chopped fresh cilantro leaves
1/4 teaspoon ground black pepper
2 tablespoons beaten egg
1 tablespoon cornstarch
6 sheets dried bean curd skin lard for frying
Salt to taste
Method :
Fill a colander with warm water and soak the
bean curd skin to soften. Chop pork fillet and pork fat finely and mix together
with crab meat. Add cilantro
leaves, salt, pepper, egg and cornstarch and mix thoroughly. Cut the
softened bean curd skin in 10 cm squares. Put a scant
tablespoon of the pork and crab filling on each square, and gather up the
edges and tie in the middle to form a pratad lom (cracker ball) - a
plastic covered wire twist tie is ideal for holding the bean curd together
during steaming. Steam the balls for 12 minutes, then deep fry in hot
lard until crisp and golden brown. Drain on absorbent paper. Serve with a
dip made from 2 tablespoons fish sauce, 4 tablespoons white vinegar, 3
cloves crushed garlic, 1/4 teaspoon salt and 2 finely chopped fresh
chilies.
|
